Monkfish Almondine

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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

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 


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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