Name: Monkfish "Lobster" Rolls
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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.