Monkfish "Lobster" Rolls
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 600 calorie
- Total Fat
- 36 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 75 milligrams
- Sodium
- 1000 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 2 grams
- Protein
- 31 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.