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
- 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.
- Place pieces of fish in nut mixture, turning to coat evenly. Gently press mixture into fish. Set aside.
- 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