Monkfish "Lobster" Rolls

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds monkfish fillets
  • 1 1/2 teaspoons celery salt
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup mayonnaise
  • Grated zest and juice of 1/2 lemon
  • 1 stalk celery, finely chopped, plus 1/4 cup chopped celery leaves
  • 4 split-top hot dog rolls
  • Bibb lettuce leaves, for serving
  • 3 tablespoons chopped fresh chives
  • Dill pickle spears, for serving
  • 4 cups barbecue potato chips
Directions
  • Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.

  • Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve.

  • Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.

  • Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.

  • Photograph by Ryan Dausch


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