In order to incorporate more seafood into my diet, I've had to get creative without getting too crazy with this Grilled Haddock Recipe. The fresh seafood we get here in Miami is SO top notch and flavorful on its own.
I'm taking the Healthy Heart Pledge, and I encourage you to do so, too! The Seafood Nutrition Partnership is hosting a 2016 Recipe Sweepstakes online now through October 21 st where you simply share a photo of a seafood dish you prepared using 5 ingredients or less (not counting spices/garnishes) on Twitter and/or Instagram using the hashtags #HealthyHeartPledge and #@SNPSweepstakes for a chance to win $250.
A total of ten winners will be selected randomly, one a week through October 21 st , and you can submit one entry per day. Winners will be announced at SNPSweepstakes.com and on SNP’s Instagram and Twitter accounts. Making this change to your diet improves your overall health and reduces your risks of heart disease.
I don't want to dress it up with anything too crazy or complicated, I only want to accentuate the fresh flavor with only a few ingredients.
One of my most favorite ways to prepare fresh seafood is in a cast-iron pan, like the one shown. You can easy pan-sear your favorite seafood and move it from stove top to oven without any fuss.
It might be considered old-school, but it's how I roll, and fresh seafood tastes incredible, especially prepared with fresh seasonings, like thyme.
How to Make this Grilled Haddock Recipe
Ingredients you need to make this Grilled Haddock
- 1 to 1.5 pounds fresh haddock
- zest from one lemon plus juice from half a lemon
- ½ to ¾ cup Panko or bread crumbs
- 1 large sprig of fresh thyme
- 2 tablespoons avocado or olive oil
- sea salt and pepper to preference
Please keep in mind that all of the exact amounts are listed in the printable recipe card at the end of this post!
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Directions for how to make our Grilled Haddock
Heat the grill to medium or about 400 degrees.
Using a large cast iron skillet, add the oil, lemon zest, & juice, sea salt, and pepper along with the thyme to the pan, dredging each piece of fish through the oil mixture.
Sprinkle the Panko on top of the fish and pat into the fish a little.
Place the skillet directly on the grill rack and cook for about 12 minutes, or until the fish is completely white and flaking a bit.
The final cook time will greatly depend on the size, amount, and thickness of the fish pieces so do keep a careful close eye.
We served this on a bed of cauliflower puree, a handful of peas, and a lemon slice. To make the cauliflower puree, simply cut down and steam an entire large head of cauliflower until it's fall apart fork-tender.
Then add the cauliflower to your blender and whip on high until you have a puree that is light as a cloud and perfectly smooth, usually blend for about 1 to 2 minutes total.
To take this to the next level, brown some of the fully cooked cauliflower in avocado oil or butter before blending, pour all of the left over oil/butter into the blender, and add in a little sea salt. This is one of our favorite sides to make!
I hope you try my Baked Haddock recipe, and choose to take the Healthy Heart Pledge yourself! Were you aware of the health benefits associated with eating fresh seafood? What are some of your favorite ways to eat it?
This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.
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