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Dry Creek Kitchen's Walnut Monkfish

Recipe At A Glance

recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 6

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INGREDIENTS:

1 cup walnut pieces, toasted
2 tablespoons black pepper, freshly cracked
1 teaspoon ground cumin, toasted
1 teaspoon coarse salt
6 monkfish steaks (6 ounces each)
3 tablespoons vegetable oil, preferably canola

DIRECTIONS:

Preheat oven to 450 F.

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 ovenproof 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 oven for about 5 minutes, until fish is firm but not overcooked.

Serve immediately.

NUTRITION:

This Dry Creek Kitchen's Walnut Monkfish recipe from CDKitchen serves/makes 6

Recipe ID: 8877

SUBMITTED BY: Bethany

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.