Monkfish Rolls
Published June 10, 2006
Kiyoshi Togashi for The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
1 * pounds monkfish, cut into 3-inch pieces
1 ½ cups chopped celery
1 ½ tablespoons sliced scallions
1 ½ tablespoons sliced chives
1 teaspoon chopped tarragon
⅓ cup mayonnaise
1 tablespoon lemon juice
Zest of one lemon
Freshly ground black pepper
2 tablespoons butter, softened
4 hot-dog rolls
Nutritional analysis per serving (4 servings)
26 grams carbs; 51 milligrams cholesterol; 409 calories; 6 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 2 grams fiber; 583 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large saucepan of salted water to a boil. Lower the heat to a simmer, add the monkfish and poach for 8 to 10 minutes, or until fully cooked. Drain, then remove the dark veins and membrane and discard. Pull the monkfish into bite-size pieces and place them in a large bowl.
- Step 2
Add the celery, scallions, chives, tarragon, mayonnaise, lemon juice and zest. Season with salt and pepper. Blend until the fish is evenly coated with the dressing.
- Step 3
Butter the cut sides of the hot-dog buns and toast either under a broiler or in a nonstick pan over medium heat. Fill each roll with a helping of monkfish salad.
Private Notes
Comments
"1 * pounds monkfish" should read "1 3/4 pounds monkfish"
I wanted a more faux lobster roll so I poached the monkfish in seasoned buttermilk. Perfect. Definitely a poor man's lobster roll!
I made this during Covid-19 times, so I used a couple of substitutes, and it came out great: No celery, so I used a heaping cup of chopped kosher pickles (I had a jar of Clausen’s on hand) No scallions, so I used a finely chopped shallot Plus, I added about a tablespoon of strong French mustard (Amora French Dijon, not French’s) — gave it just a tiny kick
A great use of monkfish. I followed one comment's recommendation of poaching the monkfish in buttermilk and it turned out great. I also reheated the fish in a saute pan with some butter.
It is super fast and easy to make with lots of flavor. This would be good with other white fish. This would be a great dish for a brunch or lunch for company.
This recipe needs absolutely no alterations. Fresh, firm monkfish is a given. We’ve moved away from lobster for a variety of reasons and this roll has made that decision very, very easy!