Monkfish Chili

Swap the ground beef for meaty monkfish and you’ve got a chili that’s lighter but just as satisfying. Monkfish is often called “poor man’s lobster” for its firm, dense texture, and it holds up beautifully in a simmering pot without falling apart into flakes.

The spice blend here is layered and serious: cumin, oregano, thyme, basil, marjoram, cayenne, red pepper flakes, and bay leaves all get combined first, then cooked with the onions and peppers for a full five minutes. That’s not a suggestion. Blooming dried spices in the oil activates their flavor compounds, and this step is what separates a flat chili from one with real backbone.

The fish goes in at the very end, just two minutes of gentle cooking until barely opaque. Monkfish overcooks into rubber if you leave it too long. A final hit of Cajun seafood seasoning off the heat finishes with a peppery punch.

Pro Tips

• Dice the monkfish into uniform ¼-inch pieces so they cook evenly. Uneven chunks mean some pieces are overcooked while others are raw.
• Keep stirring during the spice bloom. Five minutes of dry spices in hot oil can scorch quickly if you walk away.
• Add the fish last and remove from heat promptly. Carryover heat will finish the cooking. If the fish is fully opaque in the pot, it’s already overdone.

Variations

• Shrimp version: Use large shrimp (peeled and deveined) instead of monkfish for a quicker-cooking alternative.
• White bean swap: Cannellini or great northern beans lighten the dish and pair well with the seafood.
• Smoky twist: Add a chopped chipotle pepper in adobo sauce with the tomatoes for a smoky heat layer.