Easy to cook Grilled Haddock in 20 Minutes!

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This light and tangy Grilled Haddock (with lemon cream sauce) is a delightful way to savor this fantastic sustainable cod relative!

Haddock has a somewhat less solid meat than cod, but it also has a hint of sweetness that pairs beautifully with my white fish lemon cream sauce!!

This quick and easy seafood dinner comes out wonderfully every time. Its mild, slightly sweet flavor makes it a great fish for small children to eat. Furthermore, if you want smoked seafood, I must point out that haddock is the best white fish for smoking!

It was time to grill some of this delicious haddock as it was grilling season! I’ll explain my grilling secrets, including how to use lemon slices as a secret weapon!

WHAT IS HADDOCK?

• Haddock is a white saltwater fish that belongs to the true cod family. One of the reasons I prefer cooking with haddock is that it is a very sustainable seafood!
• Haddock has a flavor comparable to cod, however it is slightly sweeter and has a stronger overall flavor. Haddock is ideal for a wide range of seafood recipes thanks to its delicious fish flavor!
• Haddock meat is also less dense than cod meat, but it contains a lot of nutrients. A single serving of haddock (about 6 oz) is abundant in protein, omega 3 fatty acids, vitamin B-12, potassium, and niacin. All of the amazing advantages of seafood in a fish species that is relatively inexpensive!

Other white fish varieties that can be utilized (depending on where you are and what is available) are:

• Fish (also from the true cod family)
• Pollock is a species of fish that lives in (also from the true cod family)
• Flounder
• Halibut
• Sole
• Tilapia
• Coley is a character in the television series ” (also sold as haithe)
• Hake
• Whiting

Alternative Video Recipe: Grilled Fish with Lemon Butter Creamy Sauce

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HOW TO MAKE GRILLED HADDOCK

• Begin by cleaning and prepping your haddock. I’m aware that the USDA’s guidelines for food rinsing are completely against it ( in multiple places, in fact, including this summer grilling guide ). But I can’t help myself from rinsing most of my meats and seafood before cooking. This phase is entirely up to you and your personal tastes!
• Whether they’ve been rinsed or not, pat the haddock fillets dry with paper towels before seasoning. Season the fillets with salt, pepper, and fresh or dried dill weed.
• Cut aluminum foil sheets into squares or rectangles to fit your fish fillets. Place sliced lemons in a line down the center of each tinfoil sheet, then lightly cover with olive oil or nonstick cooking spray. Depending on the size of your fish pieces, use 2 to 3 lemon slices per person.
• Place the grilled haddock on top of the lemon slices, then cover the foil packets tightly with the seam facing up. They will only be cooked on one side in this foil bag approach.
• It’s worth noting that the lemon slices not only keep your haddock (or any other fish kind) from sticking to the aluminum foil, but they also provide flavor to the fish while it steams in the package! To keep my fish from sticking when grilled directly on my grill surface, I place lemon slices on the grill between the fish and the grate. This simple technique will also keep your grilled fish from coming apart.
• For a fish cut that is around one inch thick, grilled haddock for 8 to 10 minutes ( see below for cooking times ). If necessary, continue to cook the fish or take it off the grill after it is done.

SEASONING GRILLED HADDOCK

Your favorite seasonings will work with either fresh or frozen haddock. Mild white fish like haddock, halibut, mahi mahi, cod, or flounder can be seasoned in the same way that chicken is.

WHAT TO SERVED WITH GRILLED HADDOCK

Just like any other protein, any side dish and veggie will work with this recipe. Our favorite is green beans and rice or couscous.

HOW TO MAKE LEMON CREAM SAUCE FOR FISH

• While the haddock is cooking on the grill, heat extra virgin olive oil in a small saucepan over medium-high heat. Add the finely minced white onion and sauté for 2 – 3 minutes as the oil begins to shimmer. Cook the onion until it achieves the level of softness you want for the sauce.
• Reduce the heat to low and add the heavy cream once the onion is cooked. Warm the cream, then stir in the butter and heat until it is completely melted.
• Cook for two minutes after adding the fresh lemon zest and juice (one big lemon roughly equals 2 teaspoons of lemon juice). Finally, whisk in the grated Parmesan cheese until it melts, then remove the sauce from the 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!

COOKING TIMES FOR GRILLED HADDOCK

Cooking time for grilled fish should be 8-10 minutes per inch of thickness (fillets or steak cuts). Turn and grill each side for 3-4 minutes until the fish is done if grilled directly on your grill. Check the fish for doneness at roughly 8 minutes if using foil packets, as the fish is not only grilled but also steaming inside the foil pouch.

*Be careful when opening foil packets to avoid steam burns!

HOW TO MAKE GRILLED HADDOCK WITH LEMON SAUCE

Once you have everything prepped, this recipe comes together very quickly. In fact, I bet your side dishes will take longer than grilling the fish!

So, slice your lemons, season your fish, heat up your grill or pan and then it’s go-time!

How to Grill Haddock 4 Simple Steps

This recipe is quick and easy, and it will allow you to grill this delicate fish. This recipe for grilled haddock in foil keeps the fish moist and prevents it from drying out.

White fish cannot usually be grilled because it will fall through the grill grates. This is an excellent substitute for deep frying. We’re going to use tinfoil to cook it.

1. Prepare the Grill

Clean the grill

• It’s critical to keep your barbecue clean. You don’t want any leftovers from your last grilling session to smoke up and infuse your food with unpleasant flavors.
• Flare-ups will occur, potentially putting too much heat on the tinfoil.
• Instead of using a standard metal wire brush, I use a wood scraper. Using a wood scraper may cause you to reconsider how you clean your barbecue!
• The advantage of using a wood brush is that you won’t have one of those metal particles trapped in your throat when you swallow.

Preheat the grill 

• Let’s get the grill warmed up and ready to go for the haddock. I like to keep it at 350 degrees Fahrenheit.
• Could you cook the haddock at a higher temperature? Yes, but I don’t like my tinfoil to become too hot.
• You’re turning the grill into an oven. That’s one of the things I like about the grill: it’s so adaptable that you can use it for just about everything.

2. How to Prepare Grilled Haddock

These simple techniques will result in a delicious haddock. Haddock has a mild flavor by nature, but with the right seasoning, it can shine!

Smell the fish

• One thing to keep in mind is that you don’t want to consume fish that has gone bad.
• Take a quick whiff of the fish, and if it smells fishy, it’s time to toss it. A bad fish will also smell like ammonia.
• There should be no odor to fresh fish at all. If I’m buying it at the supermarket, I can smell it immediately away.
• Because the local fishing boats are so close, we have access to fresh fish being on the East Coast.

Wash the Haddock

• Using cool water, clean your haddock. This is something I do right from my kitchen faucet. Make sure it’s not slimy while you have it in your hands.
• If it’s slimy, it’s possible that it’s gone bad.

Dry the Haddock

• Place the haddock on some paper towels once it has been cleaned. You want to pat it dry but not too hard because you don’t want to harm the fish, so be gentle.

Create a tin foil oven

• Take a piece of tin foil that is twice the length of the fish and wrap it around it. Double the layer of tin foil to ensure that you don’t get a hole in the tin foil.
• You don’t want all of the juices to escape the foil since it would dry out the haddock. In the center of the foil, place the haddock.
• Look for heavy-duty tinfoil, as not all tinfoil is created equal. This can withstand much greater temperatures.

3. Season the Grilled Haddock

I like to keep my seasoning simple when I’m grilled haddock.

Ingedients for Grilled Haddock

• pinch of salt
• pinch of pepper
• 1/2 stick of butter
• lemon wedges (after its cooked)

1. Add the salt and freshly ground pepper to taste, but don’t go overboard. The salt and pepper will not burn off on the grill because it will be cooked in a tinfoil oven.
2. After that, add around 3 tsp of butter. 14-inch wedges of butter should be placed on top of the haddock. With 1 pound of haddock, I’d use around half a stick.
3. I wouldn’t add salt if your butter already contains salt. You don’t want to salt the grilled haddock too much.
4. After you’ve seasoned it, close up the tin foil oven you’ve made.
5. 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.

4. Grill the Haddock

• This is the most straightforward part! Place your preheated grill on top of your foil-sealed haddock. Close the cover on your grill and go ahed.
• This can be done on either a gas or charcoal grill. Just be careful with the charcoal because controlling the heat might be difficult.
• The haddock does not need to be flipped. Just let things alone for the time being. Take a look inside the foil oven after around 5 minutes.
• You want the haddock to get white and flakey. It needs to shed its transparent appearance.
• When you can easily flake it off with a fork, it’s time to remove it from the grill.
• I use a fork to check the doneness of my haddock. The fish should have some flakiness to it and not be an opaque tint.
• Also, use your thermometer to check the temperature. Cook white fish to a temperature of 145 degrees Fahrenheit.

Time to Eat

• After that, squeeze some lemon juice over the haddock. This will bring acid to the dish and assist to balance it out. Now that it’s finished, sit back and relax.
• Make some tartar sauce to go with your haddock if you want something a little extra.

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