Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Classica Mestre
30 min
15 min
15 min
4 servings


  • 1 cup sliced almonds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • 1/4 cup extra-virgin olive oil, plus 1/4-cup
  • 1 lemon, zested and juiced, plus 1 lemon, juiced
  • 1 pound cleaned monkfish, cut into medallions 1-inch thick
  • 1 cup all-purpose flour, seasoned with salt and pepper
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup


In a blender, pulverize the almonds. Pour into a mixing bowl and add the mustard, cayenne, and cheese and mix well. Add 1/4-cup olive oil, juice, and zest. The sauce should be the texture of pesto. Set aside.

In a 12-inch, non-stick saute pan, heat the remaining oil until just smoking over medium heat. Dredge the monkfish in the seasoned flour and place in pan. Saute until golden brown on one side, about 7 minutes, and then turn. Add the wine, remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Add the parsley to the pan and swirl through. Place the fish on a serving plate. Cover with almond sauce and remaining pan sauce and serve.


Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Monkfish in Herbes de Provence Marinade

Recipe courtesy of Laura Calder

Monkfish Court Bouillon

Recipe courtesy of Emeril Lagasse

Monkfish Tails Piperade

Recipe courtesy of Emeril Lagasse

Sweet n' Sour Monkfish

Recipe courtesy of The Fishermen's Wives of Gloucester

Steamed Monkfish: Polpo in Umido

Recipe courtesy of Mario Batali

Steamed Monkfish: Polpo in Umido

Recipe courtesy of Mario Batali

Braised Monkfish: Coda in Umido

Recipe courtesy of Mario Batali


Trending Videos

Brunch Bonanza

So Much Pretty Food Here