Go Back
+ servings
close-up of grilled haddock topped with lemon and herb sauce
Print

Grilled Haddock

This grilled haddock topped with a lemon and herb sauce is a light and easy dish where the fish just melts in your mouth.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 205kcal
Author Ryan Beck

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.

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 6g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 148mg | Sodium: 680mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g