A coating of walnuts, pepper, cumin and salt give 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 monkfish steaks, about 6 ounces each
- Finely diced chanterelles or other wild mushrooms
- 3 tablespoons canola oil
- 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.
- Serve immediately on a bed of sautéed mushrooms.