Griddled Monkfish Tails with Harissa Marinade
This is dish that came about through clearing the fridge and using up the last of the jar of hariss
Perfect to cook on a smoking hot griddle pan or barbecue.
- 4 tbsp harissa paste
- 2 tbsp olive oil,
- plus extra for griddling the fish
- juice and finely grated zest of 2 limes
- 4 filleted monkfish tails (about 200g each, prepared weight)
- a handful of coriander, chopped
Mix together the harissa paste, olive oil, lime zest and three-quarters of the lime juice in a bowl to create a marinade. Using a pastry brush, brush the fish tails all over with the marinade and leave to marinate for 30 minutes.
When you’re ready to cook, heat a griddle pan until hot. Add a touch of oil, then immediately add the monkfish tails and griddle for three minutes on either side.
Remove the monkfish tails from the pan, then sprinkle over the remaining lime juice and the coriander. Serve immediately with any extra marinade to drizzle over.
Extract from The Weekend Cook by Angela Hartnett (Bloomsbury Absolute, £26) Photography © Jonathan Lovekin