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BBQing Haddock

BBQing Haddock

By:Larry's Catch 4.8(18 reviews)

An easy guide to BBQ haddock with simple tips to grill tender, flaky fish without sticking or overcooking.

TIME
TIME
10 mins
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

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  • 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

  1. Thaw the haddock completely in the refrigerator, then pat the fillets very dry with paper towel.
  2. 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.
  3. Lightly brush both sides of the haddock with oil. Season with salt and pepper (and optional lemon zest, garlic powder, or chopped herbs).
  4. 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.
  5. Place the haddock on the grill and close the lid. Cook 3–4 minutes without moving it so it can release naturally.
  6. Carefully flip once using a wide spatula and cook another 2–4 minutes, depending on thickness.
  7. Check doneness: the fish should be opaque and flake easily. Target internal temperature is 125–130°F in the thickest part.
  8. Remove from the grill and rest 2 minutes. Finish with lemon juice and a little butter or olive oil if you want extra richness.
  9. Serve immediately (great with grilled veg, potatoes, or a simple salad).

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