MONKFISH "LOBSTER" ROLLS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
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Tim Spiker
[email protected]These rolls are perfect for a quick and easy lunch or dinner.
Shahwaiz Khan
[email protected]I'm going to try making these rolls with different types of seafood, like shrimp or crab.
EXAVIER SCHNEÏDY
[email protected]These rolls are a great way to use up leftover lobster.
Bizwa Budha
[email protected]I can't wait to make these rolls again for my next party.
Jamari Cherry
[email protected]I would recommend serving these rolls with a side of coleslaw or potato salad.
Shahzore baloch
[email protected]These rolls are a bit messy to eat, but they're totally worth it.
Aleena Shahzad 786. Gmail Aleena Shahzad 786. Gmail
[email protected]I've never had monkfish before, but I loved it in this recipe.
DRAFI
[email protected]I'm not a huge fan of seafood, but I really enjoyed these rolls.
Hunter Black
[email protected]These rolls are perfect for a summer party.
Krishan sah
[email protected]I would definitely make these rolls again.
Rabindra Sharma
[email protected]The rolls were a bit too heavy for my taste, but they were still good.
ahmad mushfiq naziry
[email protected]I thought the recipe was easy to follow and the rolls turned out great.
Carlos Orellana
[email protected]These rolls are a bit pricey to make, but they're worth it for a special occasion.
Beatriz cortez Pedrosa
[email protected]I was a bit skeptical about using monkfish in a lobster roll, but I was pleasantly surprised. The fish was mild and flaky, and it paired well with the lobster.
Millionaire Maykel
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The rolls are so flavorful and the monkfish is cooked to perfection.
Md Rakib
[email protected]These monkfish lobster rolls were a hit at my last dinner party! The combination of succulent monkfish and sweet lobster was divine.