Ingredients
Scale
- 1 lb monkfish, cut into bite-sized pieces
- 1 tbsp butter
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup finely chopped celery
- 4 hot dog buns
- 2 tbsp fresh chopped parsley
Instructions
- Cut monkfish into bite-sized pieces. Season with salt and pepper or preferred seasoning to taste.
- Place a skillet over medium-high heat. Add one tablespoon of butter. Once the butter has melted, add the monkfish and cook for 5-7 minutes. Stir once in a while until the fish is slightly browned.
- While the monkfish is cooking, it’s time to prepare your sauce. Add the paprika, dijon mustard, mayonnaise garlic powder, and lemon juice in a small bowl. Stir the mixture until everything is combined.
- Remove the cooked monkfish from the skillet. Let it cool for a few minutes. Next, add the finely chopped celery to the pan and mix it with the monkfish.
- Add the sauce to the pan you prepared with the monkfish and celery. Stir until everything is well coated.
- Prepare the buns by lightly toasting them on a toaster or in an oven set to broil. Fill each bun with the monkfish mixture.
- Lastly, sprinkle some chopped fresh parsley over each roll, and serve.
- Prep Time: 20
- Cook Time: 20
