Nothing tastes as fresh as a summer seafood barbecue (From Dorset Society)

Nothing tastes as fresh as a summer seafood barbecue

6:30am Saturday 1st August 2009

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Griddled Mackerel With Orange Wedges & Garlic Potatoes

Serves: 2

Ingredients

• 1.5 x 500g pack baby new potatoes
• 1 large orange
• 2 x 300-400g mackerel, cleaned and fins removed
• ½ coarse sea salt
• 1 tbsp Waitrose Somerset Butter with Roasted Spanish Garlic
• ½ x 100g pack watercress

Cook the potatoes in boiling water for 12-15 minutes until they are tender. Meanwhile, halve the orange and cut one half into 4 wedges. Make 3 deep, diagonal slashes on each side of the mackerel then sprinkle with the sea salt. Griddle the mackerel and orange wedges for 5-8 minutes on each side, until the fish is crisp-skinned and just cooked through, and the orange wedges are starting to char. Drain the potatoes and return to the pan with the roasted garlic butter. Pare the zest from the remaining orange half and add to the pan along with the juice. Toss together then add the watercress. Divide the potatoes and watercress between 2 plates and serve with the mackerel and orange wedges.

BBQ Lemon & Herb Trout Fresh, zingy and delicious barbecue dish packed with lemon slices and bundled together with herbs

Serves 4

For the potato parcels:

• 450g/1lb baby potatoes, boiled
• 2 tbsp walnut oil
• sea salt and black pepper

For the trout:

• 4 trout, heads removed and gutted
• 2 lemons, finely sliced
• 1 bunch parsley
• 1 bunch thyme
• 4 tbsp olive oil
• 2 garlic cloves, peeled and sliced
• 4 rosemary branches
• Lemon halves and rosemary to garnish

Divide the potatoes between four squares of foil; add the salt and pepper and oil in the centre of the foil squares. Wrap and cook on the barbecue for 20 minutes, shaking the parcels occasionally. Trim the fish of fins and pat dry with kitchen paper. Slit the surface of the trout with a small sharp knife. Lay the lemon slices inside each trout. Mix together the herbs, oil and garlic, and brush over the lemons. Lay a rosemary branch over each trout. Tie the fish with string to secure lemons in place. Cook over the barbecue for 15-20 minutes, turning once. Serve with the potatoes and seared lemon halves.

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