GRILLED HADDOCK {WITH LEMON CREAM SAUCE}
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!!
Provided by Angela
Categories Dinner Recipes Main Dish Seafood
Time 20m
Number Of Ingredients 11
Steps:
- Rinse and pat your haddock dry using paper towels.
- On a countertop lay out a section of tinfoil for each fillet you will be having. Lightly coat with brushed olive oil or use non stick cooking spray on the inside of each foil sheet.
- Arrange 2-3 lemon slices (depending on the size of your fillets) in a line down the center of each packet.
- Season each fillet (salt, pepper, dill weed) then set the haddock fillets on the lemon slices. Wrap each fillet in the foil being sure it is completely sealed with the seam facing upward.
- Place foil packs on grill over a medium heat. Cook for approximately 8-10 minutes, depending on the thickness of your haddock. Remove from heat and check your fillets for the fish to be done.
- Bring a small saucepan with the olive oil to medium high heat. Once the oil begins to shimmer, add the minced onion and saute for 2-3 minutes or until tender.
- Reduce heat to low, and add in the heavy cream. Once the cream is warmed, add the butter and cook until it is melted. Add the lemon zest and juice, then continue cooking for another 2 minutes.
- Add in the grated Parmesan cheese and stir until it is fully melted. Spoon the lemon cream sauce over your grilled haddock and enjoy!
Nutrition Facts : Calories 203 kcal, Carbohydrate 6 g, Protein 20 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 875 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPICY LIME AND DILL GRILLED FISH
Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!
Provided by Ginny Maziarka
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
- Arrange equal amounts of the haddock into the center of each foil square.
- Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
- Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
- Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 4.2 g, Cholesterol 175.2 mg, Fat 19.2 g, Fiber 0.8 g, Protein 43.7 g, SaturatedFat 11.3 g, Sodium 760.2 mg, Sugar 1.4 g
DILLY GRILLED HADDOCK
Make and share this Dilly Grilled Haddock recipe from Food.com.
Provided by lucy k.
Categories Broil/Grill
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first five ingredients.
- Brush fish with mixture and place on a grilling tray (the top part of a broiler pan will do).
- Put tray on barbeque at medium heat for about 6 minutes.
- Baste fish with mixture again and turn.
- Cook 5- 10 minutes more, until flaky.
SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES
Enjoy this seriously hearty fish dish for brunch, or it's just as nice served for dinner. The cheat's hollandaise is hard to get wrong
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
- While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
- Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
- Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.
Nutrition Facts : Calories 726 calories, Fat 44 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
SIMPLE BROILED HADDOCK
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
- Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g
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