Monkfish Almondine

• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon hot paprika or ground chipotle pepper
• 1/2 teaspoon garlic powder
• Four 6-ounce skinless, boneless monkfish fillets (or catfish or burbot)
• Fine sea salt and freshly ground black pepper
• Canola oil, for frying
• 4 wide strips lemon zest
• 2 medium shallots, quartered
• 4 to 5 tablespoons salted butter
• 1/3 cup sliced almonds

1. Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl.
2. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
3. Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet.
4. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes.
5. Add the lemon zest and shallots to the skillet.
6. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes.
7. Pick out the lemon zest and discard.
8. Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.

sweet paprika, paprika, hot paprika, garlic, skinless, salt, canola oil, wide strips lemon zest, shallots, butter, almonds

Taken from www.foodnetwork.com/recipes/amy-thielen/monkfish-almondine.html (may not work)