The Ultimate Monkfish “Lobster” Roll: A Brilliant Summer Delicacy
A creative take on the classic New England lobster roll, this recipe uses pan-seared monkfish as a delicious and more affordable substitute for lobster. The monkfish is cooked until golden brown, then chopped and cooled. It’s then gently tossed in a creamy mayonnaise dressing flavored with celery salt, lemon, and fresh chives. The finished ‘monkfish salad’ is served in toasted, split-top hot dog rolls with crisp bibb lettuce.
- Prep Time: 30 minutes (includes cooling time)
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 4 rolls
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
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, for serving
Instructions
- Season the monkfish fillets with 1/2 teaspoon of celery salt, 1/4 teaspoon of kosher salt, and a few grinds of pepper.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the seasoned monkfish and cook for 4 to 6 minutes per side, until golden brown and cooked through.
- Transfer the cooked monkfish to a cutting board, cut it into 1-inch pieces, and let it cool.
- Make the dressing: While the monkfish cools, whisk together the mayonnaise, the remaining 1 teaspoon of celery salt, the lemon zest, lemon juice, chopped celery leaves, and a few grinds of pepper in a medium bowl. Refrigerate the dressing until ready to use.
- Assemble the rolls: Toast the split-top hot dog rolls. Line the insides with bibb lettuce leaves.
- Add the cooled monkfish pieces, the finely chopped celery stalk, and the fresh chives to the bowl with the mayonnaise dressing. Gently toss to combine.
- Divide the monkfish salad evenly among the toasted rolls.
- Serve immediately with dill pickle spears and barbecue potato chips on the side.
Notes
- The recipe notes that if your monkfish fillets have a membrane, it should be removed before seasoning and cooking.
- Using split-top hot dog rolls is traditional for this style of sandwich and allows for easy toasting on the sides.
- Letting the cooked monkfish cool before mixing it with the mayonnaise dressing is important to prevent the dressing from becoming oily.
Find it online: https://cookupjoy.com/monkfish-lobster-rol/