Charlie Palmer's Walnut, Black Pepper and Cumin Crusted Monkfish

Recipes

Charlie Palmer's Walnut, Black Pepper and Cumin Crusted Monkfish

Submitted By: Charlie Palmer

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

Chef Collection

Ingredients

1 cup California walnut pieces, toasted

2 tbsps black pepper, freshly cracked

1 tsp ground cumin, toasted

1 tsp coarse salt

6 steaks, about 6 oz. each, monkfish steaks

3 tbsps canola oil

Directions

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.