Walnut, Black Pepper and Cumin Crusted Monkfish

YIELD: 6

1 cup walnut pieces, toasted
2 Tbsps. black pepper, freshly cracked
1 tsp. ground cumin, toasted
1 tsp. coarse salt
6 steaks, about 6 oz. each, monkfish steaks
3 Tbsps. canola oil

1. Finely dice chanterelles or other wild mushrooms.

2. 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.

3. Place pieces of fish in nut mixture, turning to coat evenly. Gently press mixture into fish. Set aside.

4. Film oven-proof 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.

5. Transfer to a preheated 450°F oven for about 5 minutes, until fish is firm but not overcooked.

6. Serve immediately on a bed of sautéed mushrooms.

Photo and recipe: California Walnuts/Chef Charlie Palmer