A coating of walnuts, pepper, cumin and salt give flavor and nutty texture to monkfish first course.
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
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 450°F oven for about 5 minutes, until fish is firm but not overcooked.