Walnut, Black Pepper and Cumin Crusted Monkfish

Walnut, Black Pepper and Cumin Crusted Monkfish

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


  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.


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