What is the best way to keep haddock from sticking to grill?

Make sure to preheat the grill for 5 minutes. Lightly oil the grates with oil. You can use a heat safe silicone brush or a paper towel dipped in oil. Or use a fish basket made for BBQ grills.

Can I grill frozen haddock?

I don't recommend using frozen fish since it will cook very unevenly. Since haddock is not a very thick piece of fillet, the outside will be done before the inside and could dry out the fish.

Can I marinate the haddock for too long?

Thin fish, like haddock fillets can be marinated for 30-60 minutes. Thicker, firmer fillets like swordfish, tuna and salmon should be marinated for 1 hour, up to 2 hours. Marinating fish too long can cause the texture to be mushy due to the acid (citrus juice or vinegar) breaking down the flesh too much.

What can I do with leftover grilled haddock?

Some suggestions for using leftover fish would be to : Make a salad and top with fish. Make a salad from the fish itself, like tuna, shrimp or salmon salad. Combine the cooked fillets, some breadcrumbs and seasonings and make fish patties. Lightly fry them in a pan until heated through. Add to a taco with some cabbage or other vegetables and some delicious sauce.

Grilled Haddock ⋆

Description

Grilled haddock is a white fish that has a mild flavor and is deliciously enhanced by a lemon and herb marinade. You will not believe how quick and easy it is to grill this delicate fish.

Ingredients

Scale

2 haddock fillets, defrosted if frozen - about 6 ounces each
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon Old Bay seasoning *
1 teaspoon lemon pepper seasoning*
1 1/2 tablespoons olive oil
Chopped fresh herbs-sprig of thyme, oregano and 2 basil leaves*

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Instructions

Prepare marinade-chop herbs and stir together with the lemon juice, oil and seasoning.
Pour over the haddock in a large bowl or plastic storage bag. Cover and keep in refrigerator for at least 30 minutes up to 1 hour.
Drain marinade, pat dry with a paper towel. Sprinkle a bit more lemon pepper over top of the dry fillets.
Preheat your grill to medium high heat.
Lightly brush grates with oil or rub with a paper towel dabbed with oil.
Place fish on grill over direct heat. Cook for 3-4 minutes.
Slide a metal spatula under fish and gently roll/flip over. *
Cook another 2-3 minutes until browned and the internal temperature register 145°F.
Depending on the thickness of the fillets, it may take 1-2 minutes longer. Besides using the thermometer, the haddock should be opaque (not see through) and flakey.
Remove to plates and serve with tartar sauce or lemon wedges.

Notes

*For substitutions, see post section above where I give lots of ideas to use different ingredients.

*If fish fillet doesn't feel like it's releasing easily, cook for another minute before flipping. You can also rub a little oil on the top of the spatula and see if that makes it easier to get under the fish.

*Store leftover fish in an airtight container in the refrigerator for 1-2 days. Use in a sandwich, taco, salad. Or lightly reheat in a pan on the stovetop. Spray a little nonstick cooking spray and heat the leftover fish on low-medium.

*This recipe will make 2 portions. Just double the marinade recipe and buy as much haddock as you need if you need to serve more people.

* The nutrition is calculated using only 2 teaspoons of olive oil. When the marinade was drained off the fish, almost all of it was remaining.