Walnut, Black Pepper and Cumin Crusted Monkfish

Walnut, Black Pepper and Cumin Crusted Monkfish


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.

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.