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

From: Walnut Marketing Board

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Serves 6

 

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 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

  1. Finely diced chanterelles or other wild mushrooms.
  2. 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.
  3. Place pieces of fish in nut mixture, turning to coat evenly. Gently press mixture into fish. Set aside.
  4. 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.
  5. Transfer to a preheated 450F oven for about 5 minutes, until fish is firm but not overcooked.
  6. Serve immediately on a bed of sautéed mushrooms.

Chef Charlie Palmer


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