Recipe of the week: griddled monkfish tails with harissa marinade by Angela Hartnett
This is dish that came about through clearing the fridge and using up the last of the jar of harissa. Mix the harissa with olive oil and some lime juice and spread it all over the fish, keeping some aside as a vinaigrette dressing to serve at the table. Perfect to cook on a smoking hot griddle pan or barbecue.
Serves 4
- 4tbs harissa paste
- 2tbs 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.
Taken from The Weekend Cook by Angela Hartnett (Bloomsbury, £26)
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