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:
Monkfish Two Ways–Grilled and Oven Roasted over Potatoes
Grilled Monkfish Tacos with Chipotle Slaw
