Ingredients
- 1 cup sliced almonds
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly grated Parmigiano-Reggiano
- 1/4 cup extra-virgin olive oil, plus 1/4-cup
- 1 lemon, zested and juiced, plus 1 lemon, juiced
- 1 pound cleaned monkfish, cut into medallions 1-inch thick
- 1 cup all-purpose flour, seasoned with salt and pepper
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
In a blender, pulverize the almonds. Pour into a mixing bowl and add the mustard, cayenne, and cheese and mix well. Add 1/4-cup olive oil, juice, and zest. The sauce should be the texture of pesto. Set aside.
In a 12-inch, non-stick saute pan, heat the remaining oil until just smoking over medium heat. Dredge the monkfish in the seasoned flour and place in pan. Saute until golden brown on one side, about 7 minutes, and then turn. Add the wine, remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Add the parsley to the pan and swirl through. Place the fish on a serving plate. Cover with almond sauce and remaining pan sauce and serve.
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By altray3_11395275
Richmond, VA
on November 24, 2008
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When I went to purchase monkfish the store was out so I bought Grouper instead and it was excellent. I agree the almond sauce was more like a thick paste....so next time I will try cooking it with the fish.
By Otabenga
WASHINGTON, DC
on February 02, 2007
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I wished I'd checked these notes before making this recipe. I downloaded more than a year ago and forgot that Mario had cooked the sauce in the pan with the fish, both cooking the almonds and thinning the sauce with the wine. Making the sauce in the processor I thought it was too thick so i probably doubled the olive oil and even added water. Still, the final dish was really good and I'll certainly make this again.
By gregginello_2186352
Sandy, UT
on February 27, 2005
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I took the advice of Michelle and added the almond sauce to the wine, etc. and cooked it until warmed through--good advice. I will definitely make this again. It's a good dish for company.
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