Home » Monkfish with pistachio nuts, hazelnuts and caper tapenade

Monkfish with pistachio nuts, hazelnuts and caper tapenade

by Ada Parisi
5 min read

A simple but tasty and simple dish, If you are preparing a fish dinner for guests, will make a great impression: monkfish with hazelnuts and pistachios with a tapenade of capers and parsley. The anglerfish, a fish extraordinary consistency, FRY in a pan for making crispy dried fruit, and then finishes baking. For the tapenade is enough to crush all the ingredients to the mortar or, If you haven't, coarsely chop all the ingredients to the mixer, and practice with two tablespoons to make a quenelle. Experienced people, experience.

Ingredients for 4 people:

by the tail with dried fruit

  • 4 slices of anglerfish high 1,5 cm each
  • 50 grams of hazelnuts
  • 50 grams of pistachios
  • extra virgin olive oil as required
  • salt to taste<

for the caper tapenade:

  • 30 grams of capers
  • 30 grams of parsley
  • lemon juice just enough
  • salt to taste
  • just enough olive oil to emulsify the sauce

Preheat oven to 200 degrees static. Lightly toast in a non-stick pan and coarsely chop the hazelnuts and pistachios until the grain. Oil well from all sides the slices of monkfish and then dip in the chopped dried fruit, pressing to make it adhere well to the fish. Place in a pan a drizzle of extra virgin olive oil and allow to warm up, then carefully place the monkfish and cook over medium heat 2 minutes per side, so that the grain is fixed and crusty. Place the slices of fish on a baking sheet covered with parchment paper and cook for 10 minutes.

For the tapenade put all ingredients in a mortar and pounded solids up to reduce them in a compound consisting of, where they still stand out well the elements: Add the lemon juice and as much oil as needed to have a cream well emulsified and season with salt (taste I recommend, because the Capers are very savoury biscuits).

Serving monkfish with a quenelle of tapenade and garnish with a sprig of parsley.

THE PAIRING: Bubbles from Charmat method for this recipe. We chose the spumante Rosé La-Vis, wine cooperative in Trentino. La-Vis Rosé is produced with Chardonnay and Pinot Noir (to 15%) It is characterized by its dry taste and hints of red fruits. A versatile wine that fits well in this dish.

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Silvia October 24, 2014 - 11:39

Congratulations for your recipes: the right balance between Sicilian and creativity! Whenever I try some remain ecstatic!

Sicilians creative in the kitchen October 24, 2014 - 17:17

But thanks Silvia, very warmly! Best wishes and I hope I don't disappoint you ever! ADA

Mara November 21, 2013 - 14:28

Hello, a question from nordica:
Capers are pickled in salt or vinegar??

Gorgeous recipe!


Sicilians creative in the kitchen November 21, 2013 - 14:31

Hello Mara, Welcome and thank you! I use those in salt, from good siciliana. But I see no obstacles to the use of those pickle, Indeed, the slight acidity marries well with the mild flavor of the fish. Wash them well and dry them and I think it will be very good! A greeting, ADA

Maurizia June 24, 2013 - 07:49

Beautiful….. simply sweeping!

Sicilians creative in the kitchen June 24, 2013 - 14:38

I'm blushing so…a kiss Maurizia!


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