Ingredients

The following ingredients have 4 Servings
  • Salt
  • 1 * pounds monkfish, cut into 3-inch pieces
  • 1 1/2 cups chopped celery
  • 1 1/2 tablespoons sliced scallions
  • 1 1/2 tablespoons sliced chives
  • 1 teaspoon chopped tarragon
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • Freshly ground black pepper
  • 2 tablespoons butter, softened
  • 4 hot-dog rolls

Instruction

  • 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. Pull 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 hot-dog buns and toast either under a broiler or in a nonstick pan over medium heat. Fill each roll with a helping of monkfish salad.