adapted from The New York Times
- Salt
- 1 pound monkfish tail, cut into 3-inch pieces
- ¾ cups small-dice celery
- 1 ½ tablespoons sliced scallions
- 1 ½ tablespoons sliced chives
- 1 teaspoon chopped tarragon
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- Zest of one lemon
- Freshly ground black pepper
- 2 tablespoons butter, softened
- 4 hot-dog (or split top lobster rolls if you can find them)
Bring a large saucepan of salted water to a boil. Lower the heat to a simmer, add the monkfish and poach for 8 to 10 minutes, or until fully cooked. Drain, then remove the dark veins and membrane and discard. Cut the monkfish into bite-size pieces and place them in a large bowl.
Add the celery, scallions, chives, tarragon, mayonnaise, lemon juice and zest. Season with salt and pepper. Blend until the fish is evenly coated with the dressing.
Butter the cut sides of the buns and toast, either under a broiler or in a nonstick pan over medium heat. Fill each roll with a heaping helping of monkfish salad.
Serves 4