How to make Monkfish medallions in almonds and pistachio crust

Howdy everyone, it’s Mark Zoch here from The Dinner Dude, and today I’m going to share with you one of my favorite recipes – Monkfish medallions in almonds and pistachio crust. Oh yes, you heard it right! If you’re a seafood lover like me, this is going to be a real treat. Now, I’ve always been a fan of monkfish. Its firm texture, sweet flavor, and versatility in cooking methods make it a fantastic choice for experimenting in the kitchen. And, when I first tried making these Monkfish medallions in almonds and pistachio crust, I knew I had stumbled upon something simply exquisite.

Monkfish medallions in almonds and pistachio crust recipe

Monkfish medallions in almonds and pistachio crust
A close-up shot of the beautiful Monkfish medallions, displaying the golden-brown crust and luscious monkfish.

Monkfish medallions in almonds and pistachio crust

This recipe is easy, quick, delicate and healthy. The fish is soft and firm inside and crunchy outside, a perfect match for adults and children.
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Course: Main Course
Cuisine: American
Keyword: monkfish, pistachios
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 400kcal
Cost: $40


1 oven
1 baking dish


  • 2 monkfish medallions
  • 1 handful chopped pistachios
  • 1 handful almond flakes
  • Salt and black pepper to taste
  • Extra virgin olive oil

To garnish

  • Salad to taste
  • Artichokes slices to taste


  • Rinse the monkfish medallions, dry them well with absorbent paper, salt lightly, pass one of the two sides in the chopped pistachios or almonds (if you like you can first brush the surface with a drizzle of oil). Arrange the medallions on a baking dish with baking paper, that you have previously sprinkled with a little oil.
  • Bake at 180°C (static oven) for about 20 - 25 minutes.
  • Serve accompanied by raw artichokes cut into julienne strips, salad and a drizzle of pepper.
  • If you want to enrich the recipe you can add some aromatic herbs to the almonds and pistachios.
  • The cooking time depends on the size of the medallions and on the oven; so adjust to sight, if you see that the almonds tend to brown excessively, cover with aluminum foil or turn the oven down (10°C to 15°C lower).



You can substitute the monkfish with almost all “white” meat fishes: grouper, sea bass, red snapper, swordfish. If you are allergic to almonds or tree nuts in general, you can create the crusty part of the recipe with minced and grated
bread, aromatic herbs and berries such as basil, rosemary, pink pepper or juniper.
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Calories: 400kcal | Carbohydrates: 10g | Protein: 50g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 0.003mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 0.003IU | Calcium: 1mg | Iron: 0.01mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternate Cooking Method using pan-searing instead of baking

Monkfish medallions in almonds and pistachio crust
The raw Monkfish medallions placed next to a bowl of crushed almonds and pistachios – ready for crusting!
  • Prepare the nut crust: In a shallow dish, combine the chopped almonds and pistachios. Season with a pinch of salt and pepper.
  • Set up a breading station: In one shallow dish, place the all-purpose flour. In another dish, beat the eggs.
  • Season the monkfish medallions with salt and pepper.
  • Dredge each monkfish medallion in the flour, shaking off any excess.
  • Dip the floured monkfish into the beaten eggs, ensuring they are coated thoroughly.
  • Next, press each medallion into the nut mixture, ensuring the nuts adhere to the fish on all sides.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • When the skillet is hot, add the monkfish medallions. Cook for about 2-3 minutes on each side or until the nuts are golden brown and the fish is cooked through. The monkfish should be opaque and flake easily with a fork.
  • Remove the monkfish from the skillet and let them rest on a paper towel to remove any excess oil.
  • Serve the pan-seared Monkfish Medallions in Almonds and Pistachio Crust with lemon wedges and fresh herbs for garnish.
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Tips for making Monkfish medallions in almonds and pistachio crust

Monkfish Medallions in Almonds and Pistachio Crust
The Monkfish medallions sizzling on the pan, the crust forming a delightful golden brown.

Monkfish has a unique charm. Often referred to as the ‘poor man’s lobster’, its meaty texture offers a satisfying bite that’s wonderfully complemented by its subtly sweet flavor. However, what really gets my culinary juices flowing is monkfish‘s ability to pair well with a wide variety of flavors – and that’s where our almonds and pistachio come into play. There are few things more delightful to the palate than a perfectly executed crust on a piece of fish. With our Monkfish medallions, the combination of almonds and pistachios not only adds a delightful crunch but also infuses a delightful nutty flavor that takes this dish to a whole other level.

Cooking Tips

When cooking monkfish, there are a few tips I’d like to share with you:

  • Always pat your monkfish dry before cooking. This helps to achieve a crispier crust.
  • Don’t be afraid to season generously. Monkfish can handle strong flavors.
  • Be mindful of your cooking time. Overcooking can make the fish tough and chewy.

Serving Suggestions

Monkfish Medallions in Almonds and Pistachio Crust
The finished Monkfish medallions served on a bed of salad greens, a feast for the eyes as well as the palate.

The beauty of these Monkfish medallions in almonds and pistachio crust lies in their versatility. They can be served as an appetizer, a main course, or even a fancy party snack! Here are some of my favorite ways to serve them:

  • As a main course with some roasted vegetables and a squeeze of fresh lemon.
  • On a bed of salad greens for a lighter meal.
  • Skewered with cherry tomatoes and bell peppers for a seafood kebab twist.


Monkfish Medallions in Almonds and Pistachio Crust
Grilled Monkfish medallions showing off the smoky char, a tempting alternative way to prepare this dish.
  • Can I use other types of nuts for the crust? Yes, you can experiment with other nuts such as hazelnuts or pecans.
  • Can I prepare the monkfish in advance? Yes, you can prepare the medallions up until the crust stage and refrigerate them for up to 24 hours.
  • Can I use this recipe with other types of fish? Certainly! This almond and pistachio crust works wonderfully with firm white fish like cod or haddock.
  • What’s the best way to store leftover Monkfish medallions? Leftovers should be stored in an airtight container in the refrigerator and consumed within two days.
  • Can I reheat the Monkfish medallions? While monkfish is best enjoyed fresh, reheating can be done in the oven at a low temperature to avoid drying out the fish.
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There you have it, folks! Monkfish medallions in almonds and pistachio crust – a delightful dish that’s sure to impress at your next dinner party. Remember, the joy of cooking lies in experimenting, so don’t be afraid to put your own spin on this recipe. Happy cooking!

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