Ingredients

1 cup walnut pieces, toasted (4 ounces)
2 tablespoons black pepper, freshly cracked
1 teaspoon ground cumin, toasted
1 teaspoon coarse salt
6 monkfish steaks (6 ounces each, 2 1/4 pounds total)
3 tablespoons vegetable oil, preferably canola

Directions

Preheat oven to 450 F.

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.

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

Film ovenproof 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. Transfer to a 450 F oven for about 5 minutes, until fish is firm but not overcooked. Serve immediately. Makes 6 servings.

Nutrition information per serving: 357 cal., 37 g pro., 5 g carbo., 1 g fiber, 21 g total fat (3 g saturated fat), 118 mg chol., 322 mg sodium. Recipe from Charlie Palmer's newly opened Dry Creek Kitchen restaurant, in Healdsburg, Calif.