Walnut, Black Pepper and Cumin Crusted Monkfish

To Walnut, Black Pepper and Cumin Crusted Monkfish

DESCRIPTION

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

Total Time
25 Mins
Serves
6
Meal
Course

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
320 cal
Total Fat
21 g
Polyunsaturated Fat
12 g
Cholesterol
43 mg
Sodium
420 mg
Carbohydrates
4 g
Dietary Fiber
2 g
Protein
28 g

Ingredients

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

Preparation

  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.
  4. Transfer to a preheated 450°F oven for about 5 minutes, until fish is firm but not overcooked.
  5. Serve immediately on a bed of sautéed mushrooms.