Best 4 Pan Seared Haddock Recipes

Pan-seared haddock is a delectable dish that combines the delicate flavor of haddock with a crispy, golden-brown crust. This versatile fish can be paired with various sauces and sides, making it a popular choice for home cooks and restaurant chefs alike. In this article, we present a collection of pan-seared haddock recipes that cater to different tastes and preferences. From classic preparations to creative flavor combinations, these recipes offer a range of options for cooking this delicious fish. Explore our selection and discover the perfect pan-seared haddock recipe to tantalize your taste buds.

Let's cook with our recipes!

PAN SEARED HADDOCK

Pan Seared Haddock image

This recipe is for one, but can easily be increased. From Wegmans, the big grocery poobah in these parts.

Provided by Mamie37

Categories < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 haddock fillet, 6 ounces
1 1/2 teaspoons olive oil
1 tablespoon butter
1 teaspoon chopped shallot
1 teaspoon chopped thyme
2 tablespoons pan searing flour

Steps:

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 haddock carefully in hot oil.
When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
Lower heat and cook until internal temperature of 130 is reached.
Add butter, shallots and thyme to pan.
Melt and blend, but do not burn the butter.
Baste the fillet and continue cooking until temperature is 140.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

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

Ingredients

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

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

BAKED HADDOCK

Baked Haddock image

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

Provided by linda

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4 haddock fillets
¼ cup butter, melted

Steps:

Preheat oven to 500 degrees F (260 degrees C).
In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g

PAN FRIED HADDOCK WITH LEMON HERB SAUCE

Pan Fried Haddock With Lemon Herb Sauce image

Make and share this Pan Fried Haddock With Lemon Herb Sauce recipe from Food.com.

Provided by Jane Gib

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons parsley, chopped
4 tablespoons coriander, fresh chopped
1 lemon, juice and zest of
2 garlic cloves, crushed
1 teaspoon ground cumin
4 (5 ounce) haddock fillets
85 g watercress, chopped
2 teaspoons olive oil
seasoning
2 cups water

Steps:

Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
Place the fish on a bed of watercress and pour the lemon sauce over.
You can serve with couscous or rice.

Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2

Tips:

Choose fresh haddock fillets. Look for fillets that are firm and have a mild, sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
Pat the haddock fillets dry before cooking. This will help to prevent the fish from sticking to the pan and will also help to create a crispy crust.
Season the haddock fillets with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the haddock fillets.
Cook the haddock fillets for 3-4 minutes per side, or until they are cooked through. The fish is cooked through when it flakes easily with a fork.
Serve the pan-seared haddock immediately. You can serve it with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pan-seared haddock is a quick and easy weeknight meal that is also healthy and delicious. The fish is cooked in just a few minutes and can be served with a variety of sides. This recipe is a great way to enjoy the delicate flavor of haddock.

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