Ingredients
- 1 haddock fillet
- 1–2 tbsp olive oil or neutral cooking oil
- Salt
- Freshly ground black pepper
- Lemon wedges (optional)
- Fresh herbs such as parsley or dill (optional)
- Garlic powder or smoked paprika (optional seasoning)
- Aluminum foil or grill mat (optional, helps prevent sticking)
- BBQ grill (gas, charcoal, or pellet)
- Wide spatula or fish spatula
- Tongs
- Paper towels
Instructions
- Thaw the haddock completely in the refrigerator, then pat the fillets very dry with paper towel.
- Preheat the BBQ to medium heat (about 375–425°F). Clean the grates well, then oil the grates using a paper towel dipped in oil held with tongs.
- Lightly brush both sides of the haddock with oil. Season with salt and pepper (and optional lemon zest, garlic powder, or chopped herbs).
- If your fillets are thin or delicate, place them on a well-oiled piece of foil or use a grill mat/basket. If they are thicker and firm, you can grill directly on the grates.
- Place the haddock on the grill and close the lid. Cook 3–4 minutes without moving it so it can release naturally.
- Carefully flip once using a wide spatula and cook another 2–4 minutes, depending on thickness.
- Check doneness: the fish should be opaque and flake easily. Target internal temperature is 125–130°F in the thickest part.
- Remove from the grill and rest 2 minutes. Finish with lemon juice and a little butter or olive oil if you want extra richness.
- Serve immediately (great with grilled veg, potatoes, or a simple salad).