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Haddock in the House! - 77 recipes

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Preheat oven to 400 degrees F

  • 2 lbs haddock filet, cut into 4 8 oz. portions
  • 2 tbsp lemon juice
  • salt
  • EVOO
  • 1 tbsp softened butter
  • 6 slices smoky bacon, chopped
  • 8 cippolini, small Italian flat-shaped sweet onions, peeled and thinly sliced
  • or 1 med. yellow onion, quartered and thinly sliced
  • 1 large clove of garlic, finely chopped
  • 1 cup Italian bread crumbs
  • 1/4 cup flat-leaf parsley, chopped
  • 2 tbsp capers, drained and chopped
  • 2 plum tomatoes, seeded and chopped
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This recipe serves halibut, haddock, cod or other light white fish

  • Marinade:
  • 1.5 lb cleaned fish fillets
  • 1/2 cup oil
  • 1 bottle of beer
  • 1/2 cup lemon juice
  • 1 tbs black pepper
  • 1/4 cup cilantro
  • 1/4 cup tarragon
  • 1/4 cup chives
  • 2 tbs granulated onion
  • Breadcrumbs
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Preheat oven to 500°. In a small bowl, combine the milk and salt

  • 3/4 c. Milk
  • 2 tsp. Salt
  • 3/4 c. Bread Crumbs
  • 1/4 c. Parmesan Cheese (grated)
  • 1/4 tsp. ground dried Thyme
  • 4 Haddock Fillets
  • 1/4 c. Butter (melted)
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Place Haddock in a greased baking dish

  • 3-4 Haddock fillets
  • 1 can cream of shrimp soup
  • tsp small chopped onion (optional) can use minced onion.
  • 1 tsp worcestershire sauce
  • 1 cup townhouse or butter flavored crackers crushed.
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Sprinkle fish with 1/2 tsp italian seasonings, salt and pepper to taste

  • 1 lb haddock fillets
  • 1 tsp. Italian seasons, divided
  • 2 tbs. olive oil
  • 1/3 c plain bread crumbs
  • 2 plum tomatoes, seeded, chopped
  • 1 tbs parsley
  • 2 tsp capers, rinsed
  • 1 tsp. chopped garlic
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Place haddock in greased shallow glass dish

  • 1 1 1/2 pund of Haddock -
  • Lemon Juice
  • Salt
  • Pepper
  • Pepperidge Farms Bread
  • Butter
  • Paprika
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"Cod and haddock fillets work well for this braised dish

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup black olives, pitted and sliced
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup dry white wine
  • 1 pound cod fillets
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Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets

  • 4 haddock fillets
  • ½ cup butter, melted
  • 1/4 cup lemon juice
  • 2 tbsp Worcestershire sauce
  • 1/4 tsp ground chili peppers
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic, minced
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Rachael Rays- good

  • Ingredients
  • 2 tablespoons extra-virgin olive oil, twice-around-the-pan
  • 1 small onion, finely chopped, about 1/3 cup
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 (15-ounce) can stewed tomatoes
  • 3 tablespoons chopped flat-leaf parsley
  • 2 pounds cod or haddock, rinsed and dried
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 pound angel hair, cooked just shy of al dente, about 4 or 5 minutes
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* A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so ch...

  • 2 pounds haddock filet cut four 8-oz
  • portions
  • 2 tablespoons lemon juice – (abt 1/4 lemon)
  • Salt to taste
  • Extra-virgin olive oil for drizzling
  • 1 tablespoon softened butter
  • 6 slices smoky bacon chopped
  • 8 cippolini* peeled, sliced thin (small Italian flat-shaped sweet onion)
  • 1 large garlic clove finely chopped
  • 1 cup Italian bread crumbs
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons capers drained, chopped
  • 2 plum tomatoes seeded, chopped
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Cut the fresh fish into 4 serving size portions

  • 1 pound super-fresh haddock fillets
  • 2 cups fresh clamshell mushrooms cleaned, sliced
  • 3 green onions sliced
  • 1 tablespoon unsalted butter
  • 1/3 cup chicken stock
  • 1/4 cup dry white wine
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • Lemon-pepper seasoning
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In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat

  • DER BACON:
  • 1/4 cup clarified butter, grapeseed oil, or olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 skin-on haddock fillets - (7 oz ea)
  • 1 tablespoon mustard seed
  • Flour for dusting
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh bread crumbs
  • 4 tablespoons softened butter
  • 1 whole lemon
  • 2 tablespoons kosher salt
  • 1 1/2 inches fresh bacon or pork belly - (to 2")
  • 3/4 cup sugar
  • 1 quart water
  • 3/4 cup Vietnamese fish sauce (nan pla)
  • CHUTNEY:
  • 3 tablespoons Coleman's mustard
  • 5 Granny Smith apples peeled, and largely diced
  • 5 plum tomatoes
  • 2 small onions chopped
  • 2 garlic cloves chopped
  • 15 dates or prunes chopped
  • 2 cups golden raisins
  • 2 tablespoons chopped ginger
  • 1 1/2 cups white vinegar added 1/2 cup at a time
  • 3 1/2 cups brown sugar
  • Bouquet garni consisting of
  • 5 peppercorns plus
  • 4 coriander plus
  • 5 allspice plus
  • celery seed plus
  • 1 pinch mace
  • fennel seed plus
  • mustard seed plus
  • 2 bay leaves plus
  • 2 tablespoons salt works well
  • through a coffee filter
  • FISH SAUCE:
  • 2 haddock carcasses
  • 1 small halibut bone
  • 1 leek cut 1/2" pieces
  • 1 celery stalk cut 1/2" pieces
  • 3 parsley sprigs
  • 6 peppercorns
  • 3 tablespoons grapeseed oil or olive oil
  • 1 cup white wine
  • 3 cups water - (approximately)
  • 1/3 cup heavy cream
  • 8 tablespoons whole butter
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Spritz of lemon
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