Dorset-style Grilled Mackerel

Ingredients

While the original Filipino Lamayo is typically marinated in vinegar and soy sauce, the Dorset-style grilled mackerel takes a different approach. Instead, it highlights the natural flavors of the fish by using a combination of local herbs and spices for marination. The grilling technique adds a smoky touch, which is characteristic of Dorset cuisine. Additionally, the dish incorporates the coastal flavors of Dorset, giving it a unique twist. We alse have the original recipe for Lamayo, so you can check it out.

• 4 fresh mackerel fillets (about 200g each) 4 fresh mackerel fillets (about 200g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 26g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, chopped parsley, thyme leaves, smoked paprika, salt, and pepper.
3. 3.
   Pat dry the mackerel fillets with a paper towel and place them on a plate.
4. 4.
   Brush the marinade mixture generously over both sides of the fillets.
5. 5.
   Place the marinated fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the grilled mackerel from the heat and let it rest for a few minutes.
7. 7.
   Serve the Dorset-style grilled mackerel with lemon wedges on the side.

Treat your ingredients with care...

• Mackerel — Ensure that the mackerel fillets are fresh and of high quality. Look for fillets with firm flesh and a shiny appearance. If fresh mackerel is not available, you can use frozen fillets, but make sure to thaw them thoroughly before marinating.

Tips & Tricks

• For an extra smoky flavor, you can use a charcoal grill instead of a gas grill.
• Experiment with different herbs and spices to customize the marinade according to your taste preferences.
• Serve the grilled mackerel with a side of fresh salad or roasted vegetables for a complete meal.
• Make sure to oil the grill grates before placing the fish to prevent sticking.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the Dorset-style grilled mackerel hot, accompanied by lemon wedges for a refreshing burst of citrus flavor. Pair it with a side of roasted potatoes or a crisp green salad to create a well-rounded meal.

Presentation advice

Arrange the grilled mackerel fillets on a platter, garnished with a sprinkle of fresh herbs such as parsley or thyme. The vibrant colors of the fish and the herbs will create an appealing visual presentation.