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Griddled monkfish tails with harissa
Serves 4 Starters and mains
Ingredients
- 4tbsp harissa paste
- 2tbsp olive oil, plus extra to griddle
- juice and finely grated zest 2 limes
- 4 filleted monkfish tails (approx. 200g each prepared weight)
- A handful of coriander, chopped
Method
Mix together the harissa paste, olive oil, lime zest and three- quarters of the juice in a bowl to create a marinade.
Brush the marinade all over the fish tails with a pastry brush, setting aside a little to drizzle before serving, and leave to marinate for 30 minutes.
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 fish from the pan, then sprinkle the remaining lime juice and the coriander over. Serve immediately with the extra marinade to drizzle over.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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