Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(A.K.A. - Goosefish, Anglerfish)




  • 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

Makes 6 Servings


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

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