Monkfish Encrusted With Pistachios

Recipe from Wheatleigh

Adapted by Marian Burros

Updated Oct. 11, 2023

Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(53)
Comments
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Ingredients

Yield:4 servings
  • ½cup shelled pistachio nuts
  • 1-¼ pounds monkfish, trimmed
  • 4tablespoons clarified butter
  • Salt and freshly ground pepper to taste
  • 1egg, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

323 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 25 grams protein; 421 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.

  2. Step 2

    Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.

  3. Step 3

    In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.

  4. Step 4

    Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.

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Ratings

4 out of 5
53 user ratings
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Comments

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ECM2

3.5 stars, followed the exact recipe and cooked in TJ’s clarified butter. I thought this was ok, nothing special.

Mary

This is the most amazing, delicious and simple recipe for monkfish! Used pecans and regular butter. I forgot to pound the fish; did dip in egg. Sauteed it longer than 10 seconds. Cooked in oven for 10 minutes. Sprinkled with chopped garlic chives for serving. The monkfish was juicy but cooked through! I can't imagine eating monkfish any other way!

BabsD

Skipped the egg due to egg allergy of one of my diners and used EVOO instead of butter. Great!

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Credits

Adapted from Wheatleigh

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