Monkfish Harissa Kebab

Prepare: 15 minutes

Cook: 15 minutes

A bit of fun and a taste of the southern Mediterranean. Harrisa has chilli, tomato and lemon flavours and these are reflected in our kebabs. Monkfish is a firm fish, ideally suited to these stronger flavours.

  • 600g monkfish fillet diced into 20mm cubes
  • 8 wooden skewers
  • 8 medium red tomatoes, wedged
  • 2 green bell peppers cut into 20mm squares
  • 50g harissa paste
  • Olive oil
  • 100g couscous
  • 150ml vegetable stock
  • 1 preserved lemon
  • ½ tsp ground cumin
  • ½ tsp ground coriander seeds
  • ½ tsp mild chilli powder
  • Small bunch coriander, finely chopped

Firstly prepare the kebabs – mix the Harissa with a little olive oil until the mixture is just liquid. Ensure the monkfish is dry, then roll it in the Harissa mixture to thoroughly coat it. Place on the skewers with alternating pieces of tomato and pepper.

This should make eight skewers. Peel the preserved lemon and keep the peel for the couscous. Carefully slice each segment ensuring there is no pith and set the segments aside. Slice the peel into fine matchsticks and set aside.

Bring the stock to a simmer, add the spices and a little oil, then the couscous. Stir the couscous to remove any lumps then cover and take it off the heat, leaving it for 10 minutes to absorb the stock.

Once the stock is fully absorbed, fluff the couscous with a fork and add a few pieces of lemon peel to taste.

To serve – place the skewers on a hot griddle pan or a hot BBQ and cook, turning every minute or so until the pepper just starts to blacken. Serve on a bed of couscous and decorate with coriander and lemon pieces.