Monkfish Almondine

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot paprika or ground chipotle pepper
  • 1/2 teaspoon garlic powder
  • Four 6-ounce skinless, boneless monkfish fillets (or catfish or burbot)
  • Fine sea salt and freshly ground black pepper
  • Canola oil, for frying
  • 4 wide strips lemon zest
  • 2 medium shallots, quartered
  • 4 to 5 tablespoons salted butter
  • 1/3 cup sliced almonds
Directions
  • Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.

  • Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.

  • Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.


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