Haddock On The Grill
Grilled haddock infused with dill and butter offers a light, flavorful seafood dish perfect for quick summer meals or casual gatherings.
Ingredients
- desired amount fresh haddock ⓘ
- liberal amount margarine
- generous amount dill weed
Instructions
- Place haddock fillet on a large sheet of aluminum foil.
- Rub the top liberally with margarine.
- Sprinkle a good amount of dill weed over the fillet.
- Wrap and seal the foil well.
- Cook on a hot grill for 5 to 6 minutes on each side.
Tips & Substitutions
For best results, choose fresh, high-quality haddock. If you don't have margarine, butter works well too, providing a richer flavor. Feel free to experiment with other herbs like parsley or tarragon for different flavor profiles. Make sure to seal the foil tightly to prevent moisture loss during grilling. This method also works for other fish like trout or even shrimp from your favorite seafood recipes.
Serving Suggestions
Serve the grilled haddock with a side of roasted vegetables or a fresh salad for a light meal. It pairs beautifully with dill-glazed whitefish for a seafood feast. Consider adding a squeeze of fresh lemon juice just before serving to enhance the flavors. For a complete meal, serve with a grain like quinoa or rice.
Storage & Reheating
Leftover grilled haddock can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets back in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Haddock On The Grill contains roughly 1 calories, with 0g protein and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen haddock for this recipe?
Yes, you can use frozen haddock, but it's best to thaw it completely in the refrigerator before grilling. This ensures even cooking and helps retain moisture. If using frozen fillets, consider adjusting the cooking time slightly as they may take a minute or two longer on the grill.
What other seasonings can I use besides dill?
While dill is a fantastic choice, you can also try using herbs like thyme, oregano, or a sprinkle of Cajun seasoning for a different kick. If you prefer a spicier profile, adding crushed red pepper flakes can elevate the dish, complementing the mild flavor of haddock.
How can I tell when the haddock is done cooking?
Haddock is done cooking when it flakes easily with a fork and is opaque throughout. If you have a meat thermometer, the internal temperature should reach 145°F (63°C). Keep an eye on it while grilling to avoid overcooking, which can make the fish dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).