Monkfish encrusted with pistachios from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 420) by Amanda Hesser

  • pistachio nuts
  • monkfish

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed spinach with balsamic butter; The most voluptuous cauliflower; Stewed fennel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on February 06, 2015

    I made this recipe substituting samuelssons spiced butter for clarified butter. Even with the spiced butter it could have used a bit more zip. Still, the kids liked it. I think the pesto pistachio fish from radically simple is better and easier, and I'd like to try that with monkfish. The tip to gently pound the monkfish to flatten is a good one.

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