Some purists who broil their fish use a special plate with a recessed part that holds the fish and the juices. But if you don't have one, prepare this recipe for broiled haddock on foil or a greased cookie sheet.
This is a quick and easy recipe for haddock, cod, pollock, sole, flounder, or any thin, delicate fish fillet; walleye would be good, too. Figure on 1 fillet per person.
- 4 (4-ounce) haddock fillets (or 2 (8-ounce) fillets)
- Salt to taste (kosher)
- 2 to 3 tablespoons butter
- 4 to 6 tablespoons breadcrumbs
- Black pepper to taste
- Garnish: lemon wedges
- Heat the broiler.
- Lay the fillets skin side down—even if there is no skin—on a buttered broiler pan. A fish pan is ideal, but any heavy broiler pan will do. Cover it with foil to make cleanup easier.
- Salt the fish well, then slice the butter thinly and lay the pats on the haddock fillets. Top with a generous sprinkling of breadcrumbs.
- Broil for 10 minutes per inch of thickness of the fish, based on how wide the fillet is at its widest point. It'll take at least 5 minutes, even for thin fillets like sole.
- Remove and grind black pepper over the fish, add more butter if you wish, and serve piping hot with lemon wedges. I like crusty bread and a simple salad to go with this recipe.
- What kind of wine should drink with this fish? Chardonnay would be nice, as would a crisp Italian white such as Pinot Grigio.
- For variety or if you prefer more heat and less carb, substitute spices for the breadcrumbs.
- Mix together 1/4 teaspoon each of smoked paprika, garlic powder, onion powder, cayenne pepper, fresh ground black pepper, and salt.
- Coat the haddock with the spice mixture on both sides before you add the butter, place on the broiler and dot with pats of butter, as in the breadcrumbs recipe.
- Follow the same directions for cooking and serving as above for a light and flavorful dinner.