Monkfish Almondine Recipe

Name: Monkfish Almondine
Yield: 4 servings
Cuisine: American
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/4 teaspoon hot paprika or ground chipotle pepper, 1/2 teaspoon garlic powder, and more.

Yes, Monkfish Almondine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish Almondine

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