It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Dry Creek Kitchen's Walnut Monkfish
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- #8877
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 ounce size)
3 tablespoons vegetable oil, preferably canola
directions
Preheat oven to 450 degrees 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.
added by
sisterboomboom
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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