At Chatham Harvesters, we have a deep appreciation for monkfish. Its sweet, firm tail meat is strikingly similar to lobster, earning it the nickname "poor man's lobster" in Howard Mitchum’s Provincetown Cookbook.
So we took that to heart...
Our recipe puts a unique twist on the classic lobster roll by using monkfish instead. This simple and delightful recipe features fresh ingredients, with monkfish salad served on a buttered, grilled roll with crisp lettuce. It’s a refreshing and delicious alternative that rivals the traditional summer favorite.
Happy Summer everyone!
RECIPE
Monkfish Salad Roll
Serves 3- 4
INGREDIENTS
1 pounds monkfish, cut into bite size pieces
1 cup chopped celery
1 tablespoons sliced scallions
1 tablespoons sliced chives
1 teaspoon chopped tarragon
1 cup mayonnaise
1 tablespoon lemon juice
Zest of 1 lemon
Freshly ground black pepper
DIRECTIONS
1. Bring a large saucepan of salted water to a boil. Reduce the heat to a simmer, add the monkfish, and poach for 8 to 10 minutes, or until fully cooked. Drain the fish, then remove and discard the dark veins and membrane. Tear the monkfish into bite-size piece, or mash and place in a large bowl.
2. Add the celery, scallions, chives, tarragon, mayonnaise, lemon juice, and zest to the bowl. Season with salt and pepper, and mix until the fish is evenly coated with the dressing.
3. Butter the cut sides of the hot-dog buns and toast them either under a broiler or in a nonstick pan over medium heat. Fill each bun with lettuce and a generous portion of monkfish salad.