Walnut, Black Pepper and Cumin Crusted Monkfish

By adapted from a Domino and C&H Sugar recipe
Total Time
25 Mins
Serves
6
Meal
Dinner
Course
Appetizers

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
320
Total Fat
21
Polyunsaturated Fat
12
Cholesterol
43
Sodium
420
Carbohydrates
4
Dietary Fiber
2
Protein
28

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.