Grilled Haddock

My quick grilled haddock recipe is lightly seasoned but yields the most buttery, tender, and flaky fish ever. Ready in under 10 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 6

Total Time 7

Servings servings

Calories 146kcal

Author Arman Liew

Ingredients

1 pound haddock 4 large fillets
2 tablespoons olive oil divided
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Pat down the fish with a paper towel to ensure there is no excess liquid
Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top.
Add the fish and cook for 2-3 minutes or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes.
Remove the fish from the grill and season with parsley and a squeeze of lemon juice.

Video

Notes

TO STORE: Once the grilled fish has cooled to room temperature, store it in an airtight container in the fridge for up to 3 days.

TO FREEZE: Freeze the cooked and cooled fish in an airtight container for up to 2 months. Let it thaw in the refrigerator before reheating.

TO REHEAT: Microwave the fish for 20-30 seconds or rehat in a skillet with butter until warm.

Nutrition