Best 3 Broiled Haddock Fillets Recipes
**Feast Your Taste Buds with Our Collection of Broiled Haddock Fillets Recipes: A Culinary Symphony of Flavors**
Embark on a culinary journey with our diverse collection of broiled haddock fillet recipes, each offering a unique symphony of flavors to tantalize your taste buds. From classic preparations to innovative twists, our recipes cater to every palate and cooking skill level. Discover the art of perfectly broiling haddock fillets, resulting in tender, flaky fish with a golden-brown crust. Experiment with a variety of herbs, spices, and marinades to create dishes that range from light and refreshing to bold and savory. Whether you prefer a simple lemon-herb marinade or a more elaborate combination of garlic, paprika, and chili powder, our recipes provide endless possibilities to elevate the delicate flavor of haddock. Indulge in the goodness of broiled haddock fillets, a versatile fish that pairs well with various sides, including roasted vegetables, mashed potatoes, or a crisp salad. Prepare to savor the delightful textures and vibrant flavors of broiled haddock, a culinary masterpiece that will leave you craving for more.
BROILED HADDOCK FILLETS
Another excellent fish recipe with a different twist on the topping! Once again, the topping can be used on almost any firm white fish you favor. Quick and Easy...that's my game in the summer!!
Provided by Judith N.
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place fillets on lightly greased broiler pan.
- Brush fillets lightly with oil.
- Combine mayonnaise, mustard, and parmesan cheese.
- Spread on fillets.
- Broil 4" from heat approximately 10 minutes.
- per inch of thickenss or until fish is close to point of flakiness.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
GRANDMA'S BOILED HADDOCK WITH BROWN BUTTER
My grandmother use to make this wonderful fish dish. It's was soooooooooo good! The recipe is well over 100 years old.
Provided by Bonnie Beck
Categories Fish
Time 25m
Number Of Ingredients 4
Steps:
- 1. Melt the butter and let it brown, but not burnt. Boil the Haddock with the onion slowly until tender. I simmer it as in poaching.
- 2. Drain. Save the fish broth for making Seafood chowder or Clam chowder. Place the fish and onions on a hot serving dish and drizzle melted not brown butter over it. Garnish with chopped parsley or chopped dill or capones.
- 3. Serve with mashed potatoes amd a green salad. This is an old German dish.
Tips:
- To ensure the haddock fillets cook evenly, make sure they are of uniform thickness. If necessary, use a sharp knife to trim the fillets to an even thickness.
- To prevent the fillets from sticking to the baking sheet, lightly grease the sheet with cooking spray or line it with parchment paper.
- Season the fillets generously with salt and pepper, and add any other desired seasonings, such as garlic powder, paprika, or dried thyme.
- To achieve a crispy crust on the fillets, broil them on high heat for a few minutes per side, or until the fish is cooked through and flakes easily with a fork.
- To prevent the fillets from drying out, baste them with melted butter or olive oil during the broiling process.
- Serve the fillets immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Broiled haddock fillets are a quick and easy way to prepare a delicious and healthy meal. By following these tips, you can ensure that your fillets are cooked perfectly and bursting with flavor. Whether you are a seasoned cook or a beginner, this simple recipe is sure to become a favorite in your household.
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