1 cup 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
1. Finely dice 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.
Walnut, Black Pepper and Cumin Crusted Monkfish