Dilly Grilled Haddock Recipes

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.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

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.

Steps:

• Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.

Steps:

• Place vegetables on a double thickness of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

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).