An American classic with a twist. Here is a great way to change up the traditional Lobster Roll, which originated in the northeast region of the United States; some like it with butter, others with mayonnaise, but we like to make it with Campo Grande Monkfish! This white, meaty, and firm fish has a similar taste to lobster tails, because of its sweetness. Monkfish is not only known for its versatility, but also for its nutritional properties.
- Zest of 1 lemon
- Fresh ground black pepper
- 1lb Campo Grande Wild Monkfish Loin
- 1 tablespoon finely chopped green onions
- 1 tablespoon lemon juice
- 1 tarragon sprig
- 1/2 cup chopped celery
- 1/3 cup of mayonnaise
- 2 tablespoons softened butter
- 2 tablespoons of salt
- 4 brioche hot-dog buns
- In a large pot, bring salted water to a boil. Place the monkfish and lower the temperature to a simmer. Poach monkfish for 10 minutes or until fully cooked.
- Remove monkfish from the saucepan and let it cool before removing the dark veins and membranes.
- Chop the monkfish into bite-size pieces, place them in a large bowl and season with salt and pepper.
- In the same bowl, add green onions, chives, celery, mayonnaise, lemon zest and juice until the monkfish is evenly coated.
- Spread the softened butter inside the hot-dog buns and place in a griddle or pan over medium heat, until toasted.
- Fill each hot-dog bun with monkfish salad
- Garnish with chives
- Add some dill pickle slices on the side
- Finish with homemade potato chips or your favorite bagged chips
Once the monkfish has cooled, place it in the refrigerator while chopping all the other ingredients. This will make the buttery and toasted buns a perfect combination with the cool and refreshing monkfish salad.