1 pound(s), fillets, cut into 4 pieces
Uncooked bell pepper(s)
2 item(s), medium, green, seeded and thinly sliced
1 large, thinly sliced
2 medium clove(s), minced
Canned stewed tomatoes
1 Tbsp, chopped, fresh (or 1 teaspoon dried)
- Sprinkle the fish with 1 tablespoon of the Cajun seasoning. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, about 3 minutes on each side. Transfer the fish to a plate; set aside.
- Heat the remaining 2 teaspoons oil in the same skillet, then add the bell peppers, onion, garlic, and the remaining 1 tablespoon Cajun seasoning. Cook over medium heat, stirring occasionally, until the vegetables are very tender, about 8 minutes. Add the tomatoes with their liquid, and the thyme; bring to a boil. Return the monkfish to the skillet. Reduce the heat and simmer, covered, until the flavors are blended and the fish is opaque in the center, about 8 minutes.