For four people

• 6-8 ounces monk fish per person
• 1 medium onion
• 8-roma tomatoes
• 1 clove garlic
• 1 stick of celery chopped
• 1 green pepper chopped
• 1 sprig of oregano stripped
• 1 sprig of thyme stripped
• 1 teaspoon of sugar
• salt and coarse pepper to taste (sub jalapeno to cajun it)
  
  Procedure;
  
  
• Sauté all ingredients in 2 ounces of olive oil, except for the tomatoes, until translucent, about 5 minutes, in a large enough pot depending on how many servings you are creating
• Add the tomatoes and simmer for another 5 minutes
• Add monk fish and cover pot. cook until fish flakes to the touch of a fork. Do not over cook, this fish can get tough. Both recipes go well with rice pilaf or buttered pasta.
  
  Good eating, better fishing and remember if you have a sweetie cooking, it's more fun if you do it together.
  
  Chef John
  
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