Ingredients

• 1 1/2 pounds monkfish fillets
• 1 1/2 teaspoons celery salt
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1/3 cup mayonnaise
• Grated zest and juice of 1/2 lemon
• 1 stalk celery, finely chopped, plus 1/4 cup chopped celery leaves
• 4 split-top hot dog rolls
• Bibb lettuce leaves, for serving
• 3 tablespoons chopped fresh chives
• Dill pickle spears, for serving
• 4 cups barbecue potato chips

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Instructions

1. Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.
2. Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve.
3. Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.
4. Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.
5. Photograph by Ryan Dausch