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.
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