Monkfish Almondine

Name: Monkfish Almondine
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

11 ingredients

8 steps

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

1

Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl.
2

Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
3

Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet.
4

When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes.
5

Add the lemon zest and shallots to the skillet.
6

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.
7

Pick out the lemon zest and discard.
8

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