monkfish

Reminder:
Monkfish are so amazingly ugly and delicious. I made a really basic Mario Batalli monkfish recipe and it turned out so simply delicious - I'll definitely be making monkfish again. Slight change: The almond "sauce" mix doesn't stay in the desired texture for long (pesto like) so I am going to keep in the food processor even longer with a little extra oil and keep it on low heat while the Monkfish is getting ready. When I made this the other day the almond mix turned into a sponge and absorbed the wet ingredients immediately.
Make sure to cut away any of the darker membraney pieces of the fish before you dredge them in the flour. Other than that...eat up:

Monkfish with Almond Sauce:
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.