Monkfish "Lobster" Rolls

Course Main Dish
Cuisine Seafood


  • 1 1/2 teaspoons celery salt
  • Kosher salt and freshly ground pepper
  • 3 tablespoons Unsalted Butter
  • 1/3 cup mayonnaise
  • juice of 1/2 lemon
  • 1 cup stalk celery finely chopped
  • 4 split-top hot dog rolls
  • Bibb lettuce leaves for serving
  • 3 tablespoons chopped fresh chives


  • 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, lemon juice, 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.
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