Walnut, Black Pepper and Cumin-Crusted Monkfish

  • Yield 6 servings

A coating of walnuts, pepper, cumin and salt gives flavor and nutty texture to monkfish first course


1 cup California walnut pieces, toasted
2 tablespoons black pepper, freshly cracked
1 teaspoon ground cumin, toasted
1 teaspoon coarse salt
6 -- steaks, about 6 oz. each, monkfish steaks
3 tablespoons canola oil
-- Finely diced chanterelles or other wild mushrooms


  1. Place walnuts, pepper, cumin, and salt in food processor and process, using on/off pulses until mixture looks powdery but not damp.  Transfer to a shallow pan.
  2. Place pieces of fish in nut mixture, turning to coat evenly. Gently press mixture into fish.  Set aside.
  3. Film oven-proof skillet with oil and place over medium high heat.  When very hot, add a piece of fish and sear about 2 minutes per side, until brown and crusty outside.  Transfer to a preheated 450F oven for about 5 minutes, until fish is firm but not overcooked.  Serve immediately on a bed of sautéed mushrooms. 

Recipe courtesy of Chef Charlie Palmer




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