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Grilled Haddock


This deliciously tender Grilled Haddock (with lemon cream sauce) is a wonderfully light and tangy way to enjoy this fabulous sustainable cod relative! The haddock has a slightly less dense meat than cod, but also a note of sweetness that combines superbly with my easy lemon cream sauce for white fish!!

Grilled Haddock Recipe {with Lemon Cream Sauce}

Reading: grilled haddock in foil packets

I love this fish and feel it should be much more popular due to the amazing taste ( see below for more about haddock )! I’m really lucky as the whole household loves seafood in general, and no one argues when I say ‘fish – it’s what’s for dinner’.This easy to make seafood entree cooks up quickly and perfectly every time. It’s mild and slightly sweet flavor make it an easy fish to get young kids to enjoy, too. Additionally, if you’re a smoked seafood lover, I have to point out that haddock is the best white fish you can pick for smoking!Since it’s grilling season, it was time to grill up some of this fabulous haddock! I’ll share my tips for grilling success using my secret weapon, lemon slices!

How To Make Grilled Haddock

Start out with preparing your haddock. I know that the USDA recommendations for rinsing foods are all against it ( in multiple places, in fact, including this summer grilling guide ). However, I cannot resist the compulsion to rinse most of my meats and seafood before cooking. This step is completely up to you and your preferences!Rinsed or not, pat the haddock fillets down with paper towels to dry them before seasoning. Use salt and pepper and fresh or dried dill weed to season the fillets.Cut squares or rectangle sheets of aluminum foil that will fit your fish fillets. Lightly coat each tinfoil sheet with olive oil or non-stick cooking spray, then place sliced lemons in a line down the center of the aluminum foil. Use 2 – 3 lemon slices for each, depending on the size of your fish pieces.Top the lemon slices with your haddock and then seal the foil packets securely with the seam facing upward. They will be cooked in this foil pouch method on one side only.Note that the lemon slices not only help to keep your haddock ( or any fish variety ) from sticking to the aluminum foil but also add flavor while steaming the fish in the packet! When grilling fish directly on my grill surface, I also use lemon slices placed on the grill between the fish and grate to keep my fish from sticking. This super easy hack keeps your grilled fish from falling apart too!

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Grill the haddock for 8 – 10 minutes for a fish cut that is roughly one inch in thickness ( see below for cooking times ). Continue cooking, if needed, or remove the fish from the grill when done.

How To Make Lemon Cream Sauce For Fish

While the haddock is on the grill, bring a small saucepan with extra virgin olive oil to medium high heat. Once the oil begins to shimmer, add the finely minced white onion and sauté for 2 – 3 minutes. The onion should be cooked until it reaches your desired level of tenderness for the sauce.Once the onion is cooked, reduce the heat to low and add the heavy cream. Warm the cream, then add the butter and continue cooking until the butter is melted.Add the fresh lemon zest and juice ( one large lemon roughly equals 2 tablespoons of lemon juice ), stir and cook for two minutes. Finally, add the grated Parmesan cheese, stir until the cheese has melted, then remove the sauce from heat.Serve your grilled haddock with the lemon cream sauce drizzled over the grilled white fish, garnished with more fresh dill or chopped fresh parsley and enjoy!

What is Haddock

Haddock is a saltwater white fish that is a member of the true cod family. It is a very sustainable fish which is one of the reasons that I enjoy cooking with haddock!The taste of haddock is similar to cod, but slightly sweeter and stronger overall flavor. This wonderful fish flavor makes the haddock perfect for use in a wide variety of seafood recipes!The haddock meat is also less dense than that of cod, but extremely high in nutritional content. A single haddock serving ( around 6 oz ) contains high amounts of protein, omega 3 fatty acids, vitamin B-12, potassium and niacin. All of the wonderful benefits of seafood in a very affordable fish species!

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Other white fish varieties that can also be used ( based upon your location and availability ) include:

  • Cod (also from the true cod family)
  • Pollock (also from the true cod family)
  • Flounder
  • Halibut
  • Sole
  • Tilapia
  • Coley (also sold as haithe)
  • Hake
  • Whiting

tall vertical image of angled overhead view of foil packet grilled haddock served on a bed of green beans with lemon on the side served on a white plate with medium brown grain wooden background

Cooking Times for Grilled Fish

Grilled fish should be cooked for 8-10 minutes per inch of thickness (fillets or steak cuts). If grilled directly on your grill, turn and grill each side for 3-4 minutes until the fish is done. If using foil packets, check the fish for doneness at about 8 minutes as the fish is not only grilling but steaming inside the foil pouch.*Open foil packets carefully to avoid burns from steam!

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