So growing up in New England one of the most popular and prevalent fish has been haddock. It’s a little bit tricky to grill haddock because of how delicate the fish is but I have a great grilled haddock recipe that’s going to be great!
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- Grilled Haddock Recipe
- Prepare the Grill
- Prepare the Haddock
- Season the Haddock
- Grill the Haddock
- Time to Eat
Grilled Haddock Recipe
This recipe is quick and simple and it’s going to let you cook this delicate fish on the grill. You typically can not grill wite fish seeing the fish would just fall through the grill grates. This a great alternative to deep frying.
Prepare the Grill
Clean the grill
It’s so important to have a clean Grill. You don’t want any leftovers from your last grilling session to smoke up and add unwanted flavors to your food.
I use a wood scraper instead of a traditional metal wire brush. Using a wood scraper might change the way you think about cleaning your grill!
Preheat the grill
Let’s get that Grill up to temperature and ready for the haddock. I like to set it around 350 degrees.
You’re actually using the grill as an oven. That’s what I love about the grill, it’s so versatile, you can use it for everything.
Prepare the Haddock
Smell the fish
One thing you want to make sure of is that you’re not eating fish that has gone bad. Take a quick whiff of the fish and if it has any fishy smell then you want to chuck it. Bad fish will also have an ammonia smell to it.
Fresh fish should really have no smell to it at all. Personally, if I’m buying it from the supermarket I smell it right there.
Wash the Haddock
Clean your haddock with some cool water. I do this right from my kitchen faucet. While it’s in your hands, make sure it isn’t slimy at all. If it is slimy this could also be an indication that it’s gone bad.
Dry the Haddock
Take the clean haddock and put it on some paper towels. You want to pat it dry but you don’t want to damage the fish, so pat gently.
Create a tin foil oven
Take a piece of tin foil about twice the length of the fish. Double up the layer of tin foil to give you a little extra assurance that you won’t get a hole in the tin foil. You don’t want all those juices to run out of the foil because it will dry out your haddock. Place the haddock in the center of your foil.
Season the Haddock
I like to keep my seasoning simple when I’m grilling haddock.
You will need
- pinch of salt
- pinch of pepper
- 1/2 stick of butter
Go ahead and add the salt and fresh ground pepper but make sure not to go too crazy. The salt and pepper are not going to burn off on the grill because it’s going to be in the oven of tinfoil.
Next, add 3 tsp or so of butter. Slice the butter into ¼ in wedges and lay on top of the haddock. I would use about half a stick with 1lb of haddock. Squeeze a little lemon over the top.
After you have it seasoned, seal up the tin foil oven that you created.
The big reason that I am only using salt and pepper is that you don’t want to overpower the delicate flavor of haddock.
Make sure that the foil has no seams on the bottom or sides. You don’t want the butter and seasoning to come out while it’s cooking.
Grill the Haddock
This is the easy part! Place your foil-sealed haddock on the grill that you’ve preheated.
There is no reason to have to flip the haddock. Just keep it the way it is for the duration. After about 5 minutes take a peek inside the foil oven.
It is always a good idea to have a safe zone on your grill. What is a safe zone? If you have a 3 burner or 4 burner grill keep one side off so you can pull your chicken or beef over if you’re dealing with to many flare-ups.
My go-to Grill is the Weber Genesis Grill!
I like to check my haddock for doneness with a fork. You are looking for the fish to be somewhat flaky and to not be an opaque color. Also, check the temperature with your thermometer. For white fish, you want to cook it to 145 degrees.
Time to Eat
Next squeeze some lemon over the top of the haddock. This is going to add some acid to the dish and help balance it. Now that it is done, sit and ENJOY!
If you would like something a little more with your haddock go ahead and make some tartar sauce!
Tartar Sauce Recipe
If you are like me, I enjoy eating my grilled haddock with a little bit of some tartar sauce. Not all tartar sauce recipes are created equal, Check out my tartar sauce recipe.
What goes good with grilled haddock?
Personally, I think the best thing to pair with grilled haddock is rice pilaf and broccoli.
What temperature do you grill haddock?
The best-grilled haddock is going to be cooked somewhere around 350°F. Because of the way I cook it in the tinfoil you really just need to be in the ballpark. Don’t forget to use a thermometer, that is going to tell you when it’s done!
- 1 lb Atlantic Haddock
- 1/2 stick of butter
- Prepare the Haddock – You want to smell the fish to make sure it is not bad and then you want to rinse it under cold water. Pat the fish dry with a paper towel and put it on top of 2 sheets of tinfoil.
- Season the Haddock – Add salt and fresh ground pepper to the haddock. You want to go somewhat light so you don’t over power the entire fish filet. Add slice of the butter and lay it on top of the fish.
- Preheat the grill to 350 degrees or so
- Wrap the haddock in tinfoil and put it on the preheated grill. Check on the haddock about 5 minutes in and then check it every 2 minutes after until its done.
- When the fish is no longer translucent and it is flaky its ready.
- Time to eat – Squeeze the lemon over the fish and enjoy.