By Amanda Hesser
- Total Time
- About 20 minutes
- Rating
- 5(184)
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- Salt
- 1* pounds monkfish, cut into 3-inch pieces
- 1½cups chopped celery
- 1½tablespoons sliced scallions
- 1½tablespoons sliced chives
- 1teaspoon chopped tarragon
- ⅓cup mayonnaise
- 1tablespoon lemon juice
- Zest of one lemon
- Freshly ground black pepper
- 2tablespoons butter, softened
- 4hot-dog rolls
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
402 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 11 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 563 milligrams sodium
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.
Ratings
5
out of 5
184
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Cooking Notes
AHubby
"1 * pounds monkfish" should read "1 3/4 pounds monkfish"
Kate Bornstein
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 shallotPlus, I added about a tablespoon of strong French mustard (Amora French Dijon, not French’s) — gave it just a tiny kick
Chef Diane
I wanted a more faux lobster roll so I poached the monkfish in seasoned buttermilk. Perfect. Definitely a poor man's lobster roll!
Cookie
This is easy, but not good. I suspect it’s the poaching that eliminated all the good lobster-like flavor, even though I added bay leaf, lemon juice and peppercorns to the poaching water.
Kelli
I used sous vide for this - 19 minutes at 119F and both texture and flavor were perfect! Cut monkfish pieces into bite-sized chunks. Season with salt and pepper (I used smoked paprika and garlic salt). Add seasoned fish and 2 Tbs butter to sealable bag, then submerge it into preheated water for around 20 minutes.
Karen&Ian
Delicious, will try pan frying next time. Double recipe it will disappear.
Sheryl
I followed the recipe exactly except for how I cooked the monkfish. Given the comments, I opted to season the fish with salt and pepper and panfry in 3T butter about 5m/side until temp was about 140. I then cut it into bite-sized pieces and cooled them while I prepped the recipe exactly as stated. I decided not to add dijon like many of the commenters, as I really wanted to mimic the lobster roll taste. We thoroughly enjoyed it and it was very ez. Excellent poor man lobstah rolls!
colonel mustard
i made this as directed, and i agree with the statement that it was tasty but needed something, a lot of flavor was probably lost to the poaching (i saved the poaching liquid to make a seafood soup later this week) next time i’ll poach it in some shrimp stock i have (made from boiling shrimp shells) for an added boost. might take the hint from other comments and add mustard, or maybe old bay seasoning. plus side: it’s easy. i’ll return to this recipe, but i’ll be tinkering with it.
Kelly
This dish totally exceeded expectations! Added a dollop of Dijon mustard to the dressing, and accidentally added more celery and scallions than the recipe called for, but then I felt less guilty about only serving potato chips on the side. My go-to monkfish recipe from now on.
Kate Bornstein
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 shallotPlus, I added about a tablespoon of strong French mustard (Amora French Dijon, not French’s) — gave it just a tiny kick
Chef Diane
I wanted a more faux lobster roll so I poached the monkfish in seasoned buttermilk. Perfect. Definitely a poor man's lobster roll!
S Mehta
Awesome recipe. I only had scallions and lime juice at hand, but it still came out delicious. It'll be in regular rotation in my household!
Cookie
This is easy, but not good. I suspect it’s the poaching that eliminated all the good lobster-like flavor, even though I added bay leaf, lemon juice and peppercorns to the poaching water.
AHubby
"1 * pounds monkfish" should read "1 3/4 pounds monkfish"
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