Haddock Recipes

Baked Haddock

4 haddock fillets
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground chili peppers
1 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, minced

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375F for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2 to 3 times during baking. Serves 4.


Baked Haddock with Mustard Tarragon Marinade

2 tablespoons rice vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoons Dijon mustard
1/2 teaspoon dry tarragon leaves or 1/2 tablespoons chopped fresh tarragon leaves
1/8 teaspoon pepper
1 to 1 1/2 pounds haddock fillets

In a large bowl whisk the vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add the fish to the marinade and turn pieces to coat completely; let marinate 15 minutes. Lay fish, overlapping thin areas, in a shallow baking pan and drizzle with any remaining marinade. Bake, uncovered, in a 450F oven until fish flakes in the thickest part when prodded with a fork and flesh is opaque, about 7 minutes for fish 3/4 inch thick. Makes 4 servings.


Baked Stuffed Haddock Fillets

1 1/2 to 2 pounds fresh or thawed haddock fillets
4 to 5 strips bacon, divided
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 cups soft bread crumbs
salt and pepper

Cut haddock fillets into serving size pieces. Dice 2 strips of bacon; cook until crisp. Remove bacon; cook onion in remaining bacon drippings until soft. Combine cooked bacon with onion, bacon drippings, parsley and bread crumbs. Season with salt and pepper. Spread bread crumb mixture on half of the haddock pieces. Top with remaining haddock pieces. Arrange haddock in a greased shallow baking dish. Halve remaining two or 3 bacon strips and place on fish. Bake at 325F for 40 to 45 minutes. Serves 4.


Crispy Haddock

1/2 pound cooked haddock
2 ounces self raising flour
salt and pepper to taste
2 tablespoons finely chopped parsley
2 eggs
fat for deep frying

Combine all the ingredients. You should end up with a thick batter not unlike sponge mixture. Fry one tablespoonful at a time in hot oil and serve hot. Take care when frying as the mixture burns easily.


Fresh Haddock Fillet

1 white haddock fillet
1 1/2 teaspoon olive oil
1 tablespoon butter
1 teaspoon chopped shallots
1 teaspoon chopped thyme

Coat haddock evenly on all sides with flour. Pat off excess. Heat skillet on medium high. Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet. Wait until oil faintly smokes before adding haddock. Place fillets carefully in hot oil. When sides have changed color about 1/3 to 1/2 way up, approximately 1 to 2 minutes, turn carefully. Lower heat. Cook until internal temperature of 130F is reached. Check temperature by inserting digital thermometer into thickest part of haddock. For each serving add 1 tablespoon butter and 1 teaspoon each chopped shallots and chopped thyme to pan. Melt and blend, but do not burn butter. Baste haddock and continue cooking until internal temperature reaches 140F. Serves 1.


Haddock a la McBrine

2 6 ounce haddock fillets
4 tablespoons mayonnaise or as needed
Old Bay Seafood seasoning, to taste

Spread a thin coating of mayonnaise over the surface of the haddock fillets. Sprinkle Old Bay Seasoning to taste. Grill until done, approximately 5 minutes depending on the thickness of the fish. Serves 2.


Haddock Bubbly Bake

2 pounds haddock fillets
salt and pepper to taste
1 10.75 ounce can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

Preheat oven to 350F. Lightly butter one deep 9 x 9 inch casserole dish. Layer fish fillets into the bottom of the prepared pan and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all and sprinkle with the shredded cheese. Bake for about 40 minutes or until bubbly and fish is flaky. Serves 4 to 6.
Makes 6 servings

Can you tell - I like haddock?? LOL!!!