Monkfish "Lobster" Rolls
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
45
Sourness
45
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper
2
Melt the butter in a large nonstick skillet over medium-high heat
3
Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side
4
Transfer the monkfish to a cutting board and cut into 1-inch pieces
5
Let cool
6
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
7
Refrigerate until ready to serve
8
Toast the rolls and line the insides with lettuce
9
Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss
10
Divide the monkfish salad among the rolls
11
Serve with pickles and the potato chips
12
Most monkfish fillets are sold skinless with the membrane removed
13
If your fillets have a membrane, remove before seasoning
14
Photograph by Ryan Dausch