Grilled Haddock Roll Recipes

GRILLED HADDOCK {WITH LEMON CREAM SAUCE}

Steps:

• Rinse and pat your haddock dry using paper towels.
• On a countertop lay out a section of tinfoil for each fillet you will be having. Lightly coat with brushed olive oil or use non stick cooking spray on the inside of each foil sheet.
• Arrange 2-3 lemon slices (depending on the size of your fillets) in a line down the center of each packet.
• Season each fillet (salt, pepper, dill weed) then set the haddock fillets on the lemon slices. Wrap each fillet in the foil being sure it is completely sealed with the seam facing upward.
• Place foil packs on grill over a medium heat. Cook for approximately 8-10 minutes, depending on the thickness of your haddock. Remove from heat and check your fillets for the fish to be done.
• Bring a small saucepan with the olive oil to medium high heat. Once the oil begins to shimmer, add the minced onion and saute for 2-3 minutes or until tender.
• Reduce heat to low, and add in the heavy cream. Once the cream is warmed, add the butter and cook until it is melted. Add the lemon zest and juice, then continue cooking for another 2 minutes.
• Add in the grated Parmesan cheese and stir until it is fully melted. Spoon the lemon cream sauce over your grilled haddock and enjoy!

HADDOCK WITH LIME-CILANTRO BUTTER

Steps:

• Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.

BUTTERY RITZ HADDOCK ON THE GRILL

Steps:

• Rinse fish with cold water, pat dry.
• Add parsley, dill, garlic powder and parmesan cheese to Ritz cracker crumbs, mix.
• Brush heavy duty foil with some of the melted butter.
• Dip fish into beaten egg, then into crumb mixture.
• Set onto prepared foil.
• Drizzle fish with remaining melted butter.
• Put foil / fish onto medium heat grill, close cover and grill for 4-5 minutes.
• With a spatula, VERY carefully flip each piece of fish, trying not to break the pieces.
• Continue to cook about another 3-4 minutes, or until white and flakes easily with fork. (The total cooking time will depend on the type and thickness of fish).

GRILLED HADDOCK ROLL

Steps:

• Whisk together the cornmeal, paprika and some pepper in a bowl.
• Heat a cast-iron pan over medium-high to high heat and add several tablespoons oil. Dredge the haddock in the milk, then place in the cornmeal mixture to coat. Place the haddock into the pan and fry until golden brown, turning once, about 2 minutes per side. Remove and place onto the bottom half of the snowflake roll. Top with the lettuce, Quick-Pickled Red Onions and Tartar Sauce. Serve with Coleslaw.
• Put the honey into the bowl of a stand mixer fitted with the hook attachment. Add the warm water and yeast and let sit for 2 to 3 minutes. Add the high-gluten flour and mix on high until smooth. Let sit until doubled in size. Add the oil, salt and all-purpose flour, a little at a time, mixing until a ball forms on the hook.
• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the dough onto a floured work surface and cut into ten to twelve 5-ounce dough balls. Knead and roll out into rolls. Place the rolls on the prepared baking sheet and let rise for 10 minutes. Gently push down and sprinkle the tops with all-purpose flour. Bake until golden brown and soft to the touch, 18 to 22 minutes. Rolls may be used hot from the oven.
• Mix together the vinegar, sugar, salt and 1 cup water in a bowl; stir well. Add the onions. Refrigerate for 2 hours.
• Stir together the mayonnaise, relish, carrot, sugar and black pepper in a bowl. Refrigerate until ready to use.
• Put the carrot, green cabbage and purple cabbage together in large bowl and mix well. In a separate bowl, combine the mayonnaise, vinegar, sugar and some black pepper; mix well. Pour the dressing over the slaw and toss. Refrigerate until ready to use.