Monkfish “Lobster” Rolls
  1. 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.
  2. 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.
  3. 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.