Reinvented “Lobster” Roll

Recipe by: Stefanie Sacks, MS, CNS, CDN

Serves 6

INGREDIENTS

  • 1 1/2 lbs sea robin, fillet

  • 1 teaspoon salt, for cleaning fish

  • 1 lemon, for cleaning fish

  • 3 tablespoons extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon red onion, small dice

  • 4 tablespoons celery, small dice (about 1 large stalk)

  • 2 tablespoons flat leaf parsley, rough chop

  • 1 tablespoon capers, rough chop

  • 1 tablespoon mayonnaise

DIRECTIONS

1. To clean fish, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Mix with your hands (or a wooden spoon) and let sit for one minute. Then rinse each filet under cold water and place on a clean, dry side towel or layered paper towel. 

2. In a large pan, head oil on medium. Place fish in pan, drizzle with salt and cook for a total of 8 minutes. Once you see the fish turning white, you can begin to mash it with a fork or wooden spoon to ensure that it gets cooked through. When done, pour all contents of pan into a large bowl. Place in fridge to allow fish to cool (about 20 minutes).

3. Add black pepper, onion, celery, parsley, capers and mayonnaise to bowl and mix well. Add more salt to taste if needed. Serve on “hot dog” rolls as you would for a lobster roll. 

Reinvented Lobster Roll.jpg