Angela Hartnett’s griddled monkfish tails with harissa marinade recipe

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.

monkfish tails
Jonathan Lovekin

SERVES 4

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

  1. 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.
  2. 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.
  3. 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.

Buy the book

the weekend cook
Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937.