Ingredients
1. Cleaned monk fish cut into 1 inch thick medallions (1lb)
2. all purpose flour seasoned with salt and pepper (1c)
3. dry white wine (1c)
4. butter (2tbsp)
5. finely chopped Italian parsley (1/4c)
6. extra virgin olive oil ( 4tbsp)
7. grated grana cheese (1tbsp)
8. cayenne pepper (1/2tsp)
9. coleman’s mustard (1tsp)
10. sliced almonds (1c)
11. juice of (1 lemon)
12. lemon juice and jest of (1)

Method of preparation:-
1. Take a blender, pulverize almonds in it. Take a mixing bowl, pour almonds in it and then add cheese, mustard, cayenne in the bowl and mix them well.

2. Add the juice of 1 lemon and olive oil in it. The sauce should be the texture of pesto. Keep the bowl aside.

3. Take a non stick sauté pan of about 12-inch, heat oil over medium heat in it until it gets just smoking. Take monk fish, dredge it in seasoned flour and then place it in the pan. Saute it until it gets golden brown from one side and then turn the side.

4. Add wine, butter and the remaining lemon juice in the pan. Keep it to cook until the wine gets nearly evaporated and the fish gets cooked.

5. Add the parsley to pan and swirl it and then place on a plate. Cover with the remaining pan sauce and the almond sauce and then serve.

Number of servings – 4