Shared pleasures: Griddled monkfish tails with harissa marinade

This came about by clearing the fridge and using up the last of the jar of harissa. 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 3 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.



Shared pleasures: Griddled monkfish tails with harissa marinade 

No comments have so far been submitted. Why not be the first to send us your thoughts, or debate this issue live on our message boards.

We are no longer accepting comments on this article.