Grilled Haddock With Paprika And Parmesan Polenta Recipes

DILLY GRILLED HADDOCK

Steps:

• Combine first five ingredients.
• Brush fish with mixture and place on a grilling tray (the top part of a broiler pan will do).
• Put tray on barbeque at medium heat for about 6 minutes.
• Baste fish with mixture again and turn.
• Cook 5- 10 minutes more, until flaky.

GRILLED HADDOCK WITH PAPRIKA AND PARMESAN POLENTA

Steps:

• To prepare polenta, brink milk to a boil in a medium saucepan.
• Gradually add polenta while stirring constantly with a wisk.
• Reduce heat and cook 5 minutes or until thick.
• Stir in 1/4 teaspoon of salt.
• Remove from heat. Stir in cheese; cover and keep warm.
• To prepare the fish, heat a large non-stick grill pan over medium heat.
• Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
• Rub fish evenly with mixture.
• Coat pan with olive oil or cooking spray.
• Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.

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).

PARMESAN POLENTA FOR GRILLING

Steps:

• Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
• Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
• **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
• **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
• **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.