Shared pleasures: Griddled monkfish tails with harissa marinade 

57599079 0 image a 4 1652113393230
57599079 0 image a 4 1652113393230

This happened while emptying the fridge and using the last pot of harissa. Perfect for cooking on a hot frying pan or barbecue.


4 tablespoons harissa paste

2 tablespoons olive oil, plus extra for grilling fish

juice and finely grated zest of 2 limes

4 filleted monkfish tails (about 200g each, prepared weight)

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a handful of chopped cilantro

  • Mix 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 all the fish tails with the marinade and leave to marinate for 30 minutes.
  • When you’re ready to cook, heat a frying pan until hot. Add a drizzle of oil, then immediately add the monkfish tails and grill for 3 minutes on each side.
  • Remove the monkfish tails from the pan, then sprinkle with the remaining lime juice and cilantro. Serve immediately with any additional marinade for drizzling.
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