Walnut, Black Pepper and Cumin-Crusted Monkfish

1. 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.
2. Place pieces of fish in nut mixture, turning to coat evenly. Gently press mixture into fish.  Set aside.
3. Film oven-proof 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 preheated 450F oven for about 5 minutes, until fish is firm but not overcooked.  Serve immediately on a bed of sautéed mushrooms. 

Recipe courtesy of Chef Charlie Palmer