This grilled haddock topped with a lemon and herb sauce is a light and easy dish where the fish just melts in your mouth.
When I want something easy and healthy, fish is the first thing that comes to mind - from blackened halibut to pesto crusted salmon to smoked cod.
But one of the best ways to cook fish is grilling it. And no I don't mean high heat where you get those famous grill marks, although that is super tasty as well.
I'm talking about wrapping the haddock in some aluminum foil where it cooks it it's own sauce. By doing this, you keep the fish intact, lock in moisture and help the heat distribute evenly.
Trust me after one bite, you'll never cook fish another way again. This grilled haddock is definitely a go-to of mine.
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Ingredient Notes
- Haddock - when I use fish in a recipe, I always go for wild fish if possible. It is healthier and tastes better.
- Lemon - adds some acidity that complements the slight sweetness of the fish.
- Herbs - the combo of rosemary, thyme and parsley works great with the haddock and adds some vibrant color.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Stir together the sauce ingredients in a bowl. Place the haddock in aluminum foil and spoon the lemon mixture over the fish. Wrap the foil so it is completely covered.
Add the fish to 350°F grill, cooking for 8-10 minutes or until done.
FAQs
It is a white fish with a mildly sweet taste. Compared to cod, it is a little more tender and sweeter. The flavor is close to halibut.
You grill fish for about 8-10 minutes per inch in thickness. Most fillets are about 1 inch in thickness.
If you have a meat thermometer, just cook until it reaches 145°F internally.
A simple rice pilaf works great here.
From a vegetable standpoint, I like roasted broccoli, potatoes or asparagus. And who can forget some good garlic bread.
Cooked fish can be kept in the fridge for 2 days.
To reheat the grilled haddock, place in a 275°F oven for about 15 minutes or until warmed through.
Equipment
The type of equipment you use can have a big impact on the flavor of the dish. While it is grilled, I like to use a pellet grill. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - if not using my pellet grill I go with charcoal. It takes a little work but is great for fish.
- Gas grill - the easiest to use but adds the least amount of flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use wild haddock when possible. It is healthier for you and just tastes better. Frozen haddock works fine too but just make sure they're thawed before cooking.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
- If using a pellet grill, use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- If not using aluminum foil, coat the grill grates with oil and cook for 1-2 minutes longer.
Other Seafood Recipes
If you’ve tried this grilled haddock recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Grilled Haddock
Ingredients
- 1 lb haddock
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 lemon, juiced
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
- 2 teaspoon fresh parsley, chopped
Instructions
- Preheat grill to 350°F.
- Rinse and pat the haddock dry using paper towels. Season with salt and pepper.
- In a medium bowl, stir together the lemon juice, olive oil, garlic and herbs.
- Place a haddock fillet skin-side down atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the lemon mixture over the fish and fold the aluminum foil over the haddock so it is completely covered and closed.
- Place foil packs with fish on grill. Cook for about 8-10 minutes or until the fish is done.
Notes
- Use wild haddock when possible. It is healthier for you and just tastes better. Frozen haddock works fine too but just make sure they're thawed before cooking.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemons and you’ll notice a difference in flavor.
- If using a pellet grill, use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- If not using aluminum foil, coat the grill grates with oil and cook for 1-2 minutes longer.
GWS says
I made this last night and OMG was it great tasting! I have been placed on a low sodium diet so I substituted DASH "Table Blend" for the salt and pepper and I'm not too much of a strong lemon flavor person so I used juice from 1/2 lemon. Turned out better than most restaurant fish meals I've eaten, a must try.
Ryan says
Glad you enjoyed it!