Recipe for Grilled Haddock: the Perfect Meal for a Summer Cookout

The simple combination of olive oil, fresh lemon juice, and dried basil gives this haddock dish a subtle Mediterranean flavor. Using olive oil in the marinade enhances the fish's moisture, fresh lemon juice adds a zesty flavor, and dried basil provides a slight herbal note.

This recipe for grilled haddock is easy to make with minimal ingredients, quick cooking time, and straightforward instructions, and you will end up with a dish with spectacular flavor!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Pairings
• Equipment
• Storage
• Pro Tips
• Recipe for Grilled Haddock
• Comments

Ingredients

• Garlic — 2 cloves.
• Olive oil — 3 tbsp.
• Lemon juice — 2 tbsp.
• Dried basil — ½ tsp.
• Salt — ½ tsp.
• Freshly ground black pepper — ¼ tsp.
• Haddock — 4 filets, 6 oz. each

Instructions

1. Preheat your grill or pan grill to medium-high heat.

2. Finely mince the garlic.

3. Combine the oil, lemon juice, garlic, dried basil, salt, and pepper in a mixing bowl. Whisk well.

4. Add the haddock filets and coat them with the mixture.

5. Place them on the grill. Grill for 4-5 minutes on each side.

6. Serve the haddock with roasted vegetables or a fresh mix of leafy greens.

Substitutions

• Haddock — The mildly sweet flavor and pleasant texture make the haddock perfect for grilling. If you want to try a different type of fish, you can opt for cod, mahi-mahi, or halibut instead of haddock. They all have a mild flavor without being overpowering, making them excellent replacement options.

• Lemon juice — Lemon juice adds a touch of acidity to the fish filet. If you don’t have lemon juice or want to experiment with a different flavor, you can replace it with lime juice or vinegar. If choosing vinegar, remember it has a more robust flavor, and the used quantity should be adjusted.

• Garlic — Including garlic provides a strong and distinctive flavor to the fish. If fresh garlic is unavailable, you may replace it with ¼ tsp. of garlic powder.

• Dried basil — If you have fresh basil on hand, you can use it as a replacement option for dried basil. If you simply want to use a different type of dried herbs, use dried oregano, which has a similar taste.

Variations

• Add color — To add a pop of color and enhance the appearance of the grilled filets, add a sprinkle of chopped parsley or cilantro before serving.

• Add flavor — Add a dash of paprika to add a smoky touch to the dish.

• Add spiciness — Add some heat to the dish by adding a sprinkle of chili powder when making the marinade.

• Add dipping sauce — To enhance the taste of the fish, serve it with a side of tartar sauce. Classic tartar sauce can be made by mixing mayonnaise, pickles, capers, and lemon juice.

Pairings

• Grilled haddock pairs beautifully with roasted vegetables, such as potatoes, zucchini, or asparagus.

• For a hearty and healthy meal, serve the grilled fish over a bed of cooked brown rice or quinoa.

• For flavorful fish tacos, shred the grilled haddock and serve it in a warm tortilla with freshly shredded cabbage, salsa, and avocado.

Equipment

• Measuring spoons.

• Knife.

• Cutting board.

• Mixing bowl.

• Whisk or fork.

• Grill or pan grill.

• Kitchen tongs.

Storage

• Allow the grilled haddock to cool down before storing.

• Store the grilled haddock in the refrigerator in an airtight container or tightly wrapped in plastic for 3-4 days.

• To store in the freezer for up to 2-3 months, place it in a freezer-safe container or bag.

Pro Tips

• To achieve consistent cooking and avoid the filets from sticking to the grill, it is essential to preheat the grill to a medium-high temperature before placing the fish on it. Preheating the grill guarantees uniform cooking, decreases the grilling time, and lowers the chance of the fish drying out.

• Be sure to allow enough time for the fish to rest after removing it from the grill. 3-5 minutes is enough time to allow the juices to flow into the fish filets, making them more tender.