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The Ultimate Monkfish “Lobster” Roll: A Brilliant Summer Delicacy

Two hands holding finished Monkfish "Lobster" Rolls.

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.

Ingredients

Scale
  • 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

  1. Season the monkfish fillets with 1/2 teaspoon of celery salt, 1/4 teaspoon of kosher salt, and a few grinds of pepper.
  2. 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.
  3. Transfer the cooked monkfish to a cutting board, cut it into 1-inch pieces, and let it cool.
  4. 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.
  5. Assemble the rolls: Toast the split-top hot dog rolls. Line the insides with bibb lettuce leaves.
  6. 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.
  7. Divide the monkfish salad evenly among the toasted rolls.
  8. 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.

Nutrition

Find it online: https://cookupjoy.com/monkfish-lobster-rol/