Monkfish Encrusted With Pistachios

• 1/2 cup shelled pistachio nuts
• 1-1/4 pounds monkfish, trimmed
• 4 tablespoons clarified butter
• Salt and freshly ground pepper to taste
• 1 egg, beaten

1. Preheat oven to 350 degrees.
2. In a food processor, grind pistachios until very fine (but not a paste).
3. Set aside.
4. Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap.
5. Set aside.
6. In a large oven-proof skillet, heat clarified butter.
7. Meanwhile, season monkfish with salt and pepper.
8. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
9. Saute fish, pistachio side down, in the butter 10 seconds.
10. Turn over carefully and cook 10 seconds more.
11. Place skillet with monkfish into oven and bake 10 minutes.
12. Remove and serve.

nuts, monkfish, butter, salt, egg

Taken from cooking.nytimes.com/recipes/4519 (may not work)