Monkfish with Almond Sauce

1 cup sliced almonds
1 tsp. Coleman's mustard
1/2 tsp. cayenne pepper
1 tbsp. grated grana
4 tbsp. extra-virgin olive oil
1 lemon, juice and zest of
1 lemon, juice of
4 tbsp. extra-virgin olive oil
1 lb. monkfish, cleaned and cut into 1-inch thick medallions
Seasoned flour
1 cup dry white wine
2 tbsp. butter
1/4 cup finely chopped Italian parsley

Directions:

In a blender, pulverize almonds. Pour into a mixing bowl and add mustard, cayenne and cheese and mix well. Add olive oil and juice of 1 lemon. Sauce should be texture of pesto. Set aside. In a 12-inch non-stick sauté pan, heat oil until just smoking over medium heat. Dredge monkfish in seasoned flour and place in pan. Sauté until golden brown on one side and then turn. Add wine, remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Add parsley to pan and swirl through. Place on plate. Cover with almond sauce and remaining pan sauce and serve.

User Reviews:

This is a great recipe, however credit should be given to Mario Batali. Please don't pass off recipes as your own. Everybody borrows recipes, but at least give credit where it's due.

Submitted by surlysteph on December 03, 2004

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