Best 5 Sauce For Haddock Recipes

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Haddock, a versatile and delectable white fish, pairs wonderfully with a variety of sauces that can elevate its mild flavor and complement its firm texture. This article presents a culinary journey through five distinctive sauces, each offering a unique taste experience to enhance your haddock dishes. From the classic and creamy Lemon Butter Sauce, adding a touch of brightness and richness, to the aromatic and flavorful Garlic Herb Butter Sauce, infusing the fish with savory and herbaceous notes, these sauces are sure to tantalize your taste buds.

For those seeking a zesty and tangy twist, the Mustard Dill Sauce, with its grainy texture and bold flavors, is an excellent choice. If you prefer a rich and decadent sauce, the Creamy Pesto Sauce, made with fresh basil, pine nuts, and Parmesan cheese, offers a luxurious and nutty complement to the haddock. And for a smoky and spicy kick, the Spicy Tomato Sauce, featuring roasted tomatoes, chili peppers, and a hint of heat, will add a vibrant dimension to your dish. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, these five sauces promise to transform your haddock into a gourmet experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

SIMPLE BROILED HADDOCK



Simple Broiled Haddock image

Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.

Provided by Nicole Burdett

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

cooking spray
2 pounds haddock fillets
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon butter, cut in small pieces
1 lemon, cut into wedges

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
  • Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g

ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES



One-Pan Mediterranean Haddock with Artichoke Hearts and Olives image

With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.

Provided by Suzy Karadsheh

Categories     Main Course

Time 20m

Number Of Ingredients 18

1 teaspoon dried oregano
1 teaspoon Aleppo pepper
1 teaspoon coriander
1/2 teaspoon paprika
4 fillets haddock ((thawed if previously frozen, 6 ounces each))
Black pepper
1/4 cup extra virgin olive oil
1 tablespoon butter
3 cloves garlic ((minced))
1 shallot ((minced))
Kosher salt
1/2 cup white wine
1 lemon ((juice of))
15 ounces artichoke hearts ((rinsed and drained))
1 roma tomato ((chopped))
1/4 cup fresh parsley ((chopped))
1/4 cup fresh dill ((chopped))
1/2 cup green olives ((pitted))

Steps:

  • In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
  • Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
  • In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
  • Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
  • Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
  • When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

Nutrition Facts : Calories 324.8 kcal, Carbohydrate 11.8 g, Protein 25.4 g, SaturatedFat 2.5 g, Cholesterol 77 mg, Sodium 977.6 mg, Fiber 4 g, Sugar 3.1 g, UnsaturatedFat 11.9 g, ServingSize 1 serving

BAKED LEMON HADDOCK



Baked Lemon Haddock image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

HADDOCK IN TOMATO BASIL SAUCE



Haddock in tomato basil sauce image

A deliciously simple and low fat fish dinner

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp olive oil
1 onion , thinly sliced
1 small aubergine , about 250g/9oz, roughly chopped
½ tsp ground paprika
2 garlic cloves , crushed
400g can chopped tomato
1 tsp dark or light muscovado sugar
8 large basil leaves , plus a few extra for sprinkling
4 4x175g/6oz firm skinless white fish fillets, such as haddock

Steps:

  • Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Choose the right fish. Haddock is a mild-flavored fish that pairs well with a variety of sauces. Look for haddock that is firm and white, with no brown spots.
  • Cook the haddock properly. Haddock can be cooked in a variety of ways, including baking, broiling, frying, and steaming. Be careful not to overcook the haddock, as it will become dry and tough.
  • Make a flavorful sauce. There are many different types of sauces that can be served with haddock. Some popular options include tartar sauce, lemon butter sauce, and dill sauce.
  • Serve the haddock with your favorite sides. Haddock can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Haddock is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can make a delicious haddock dish that your family and friends will love. Whether you are looking for a simple weeknight meal or a special occasion dish, there is a haddock recipe out there for you. So next time you are looking for a seafood dish, give haddock a try!

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