Monkfish Rolls Recipes

MONKFISH "LOBSTER" ROLLS

Monkfish

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, the lemon zest and juice, celery leaves 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.
Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.

Nutrition Facts : Calories 600 calorie, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 75 milligrams, Sodium 1000 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 31 grams

MONKFISH ROLLS

Monkfish Rolls image

Provided by Amanda Hesser

Categories dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

Salt
1 * pounds monkfish, cut into 3-inch pieces
1 1/2 cups chopped celery
1 1/2 tablespoons sliced scallions
1 1/2 tablespoons sliced chives
1 teaspoon chopped tarragon
1/3 cup mayonnaise
1 tablespoon lemon juice
Zest of one lemon
Freshly ground black pepper
2 tablespoons butter, softened
4 hot-dog rolls

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

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