Continuing on our monkfish crusade, we offer Monkfish Salad Rolls.
They call monkfish poor man’s lobster, but there’s nothing undignified about it. Monkfish isn’t as sweet as lobster, but the sturdy, meaty texture and mild flavor make it great for salads. Just like the purity of a lobster roll, all you need to do is add the simplest ingredients-celery, good quality mayo and lemon juice–to the chopped, chilled monkfish. We sprinkle the salad with paprika to give it the illusion of a rosy glow, but you don’t have to. It’s especially nice made with grilled monkfish for a lightly charred flavor. See the link below for grilling instructions.
No, it’s not as pretty as lobster, but just as tasty. Look for top loader buns for the traditional New England look, but regular hot dog buns work well. The most important thing is that the bread is soft and white. This is not the time for a chewy crust, sorry.
Ask your fishmonger about it and give it a try. You’ll find yourself beelining it to the store whenever it’s available and always buy a little extra for making salad and tacos with the leftovers. For more info on cooking monkfish visit these great recipes:
- 2 cups chopped cooked monkfish
- 1/2 cup diced celery
- Squeeze of fresh lemon juice
- Mayonnaise, to taste
- Sweet paprika for garnish
- Crisp iceberg lettuce
- 4 top loader or regular hot dog buns
Combine the monkfish, celery, lemon juice, and mayonnaise, to taste in a mixing bowl.
Sprinkle liberally with paprika and gently stir.
Stuff salad and lettuce leaves in the hot dog buns.
Top loaders are a New England tradition that may not be available everywhere. We've been able to find a Pepperidge Farm top cut hot dog bun in Nashville. Regular hot dog buns work fine as well.