Haddock Recipes

Species Name: Haddock (Melanogrammus aeglefinus)

Source: Regulatory Fish Encyclopedia

Baked Haddock with Oyster Stuffing

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock
1/2 pint oysters, cleaned
1/2 tsp. salt

Makes 2 servings

pepper, to taste
juice of 1 lemon, about
   2 tbsp.
1 cup cracker crumbs or
   bread crumbs
1 tbsp. butter
toothpicks

Directions:

Thaw seafood per instructions. Preheat oven to 350°F. Lay 1 haddock fillet in a greased pan; sprinkle with salt and pepper. Coat oysters with cracker crumbs and place on fillet. Place other haddock fillet on top of the oysters; use toothpicks to hold together. Sprinkle with more cracker crumbs, drizzle with lemon juice, and dot with butter. Bake for about 50 to 60 minutes, or until fish flakes easily with a fork.

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Greek Salsa Seafood

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock*

Makes 2 servings

Greek Salsa:
1 1/2 cups tomatoes, chopped
8 pitted kalamata olives,
   quartered
2 tablespoons feta cheese with
   basil and oregano, crumbled
1 1/2 tablespoons fresh
   oregano, minced
1 tablespoon capers, drained

Directions:

To make Salsa: Combine the five salsa ingredients in a bowl; mix gently but well. Cover and refrigerate about 30 minutes. Thaw seafood per instructions. Arrange fillets on a lightly greased baking sheet; bake at 400°F for 12 to 14 minutes until fish flakes easily with a fork. Top with Greek Salsa.

*Also delicious with Grouper

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Haddock Au Gratin

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock
1 can cream of mushroom or
   cream of celery soup

Makes 2 servings

1/4 cup milk
1/4 to 1/2 cup grated cheese
1-1/2 cups soft bread crumbs
   tossed with 3 tbsp. melted
   butter

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Butter a shallow baking dish. Arrange fish in prepared baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10-15 minutes or until golden on top and fish is flaky and cooked through.

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Haddock with Creamy Crab Sauce

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock
2 tbsp. butter
salt and pepper to taste

Makes 2 servings

Sauce:
2 to 4 oz. crabmeat, flaked
1 tbsp. butter
1 tbsp. flour
2 green onions, thinly sliced
1 tsp. fresh minced parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup half-and-half or light
   cream
parsley for garnish, if desired

Directions:

Thaw seafood per instructions. Preheat oven to 350°F. Melt butter in an 11x17-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, salt and pepper, and gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.

Download a printable copy (Acrobat PDF - 182k)

Grilled Haddock with White Wine Sauce

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock
2 tbsp. olive oil
salt and pepper to taste

Makes 2 servings

Sauce:
2 tbsp. diced shallots
1 cup white wine
1 clove roasted garlic, minced
2 tbsp. cold butter, chopped

Directions:

Thaw seafood per instructions. For sauce, place wine and shallots into a saucepan and reduce by half over high heat. Add roasted garlic and mix thoroughly. Add butter gradually and whisk to incorporate. Strain sauce and keep on low heat until ready to serve. Preheat grill to medium high heat. Lightly oil the grill. Drizzle fillets with oil and season with salt and pepper. Place the fish directly on the grill and cook for two minutes per side. Place fish on serving plates and drizzle with sauce.

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Pan-Fried Haddock with Vodka Tomato Sauce

Ingredients:

1 (12 oz.) package Beacon
   Light^® Haddock
1 cup flour
1 tbsp. chili powder
1 tbsp. seasoning salt
2 tbsp. olive oil

Makes 2 servings

2 tbsp. margarine
1/2 cup red pepper, julienned
2 med. tomatoes, chopped
1 tsp. butter
2 oz. vodka
1/4 cup heavy cream
salt and pepper to taste
1/2 tsp. garlic

Directions:

Thaw seafood per instructions. In a bowl, combine the flour, seasoning salt, and chili powder and mix well. Cut each of the fillets into three pieces, add to the flour mixture and coat each piece well. For best results, let the fish stand overnight in the refrigerator. Heat olive oil and margarine in a large pan over medium heat. Add the haddock and cook on both sides for 4 to 5 minutes. In a separate pan, heat the butter and add the peppers. Sauté for 2-3 minutes and add the tomatoes. Sauté for 2 minutes more and add the garlic. Cook garlic only 10-20 seconds and add the vodka. Flambé the vodka until all of the alcohol is cooked off. Add the heavy cream, season with salt and pepper and simmer for 1-2 minutes. Serve sauce over cooked haddock.

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