Perfectly Seasoned Grilled Haddock

It’s the best of summertime grilling, except all year long. Here is the perfect grill seasoning for fish, chicken or pork so you can channel those warm weather grilling vibes 365 days a year.

This grilled fish recipe is based on an old family recipe for seasoning grilled chicken. Affectionately titled “Grandpa Michels Chicken” or GMC in my house, this flavor combination was the taste of summer when I was growing up.

Years ago I started seasoning trays of chicken thighs with the mix and baking them in the oven for meal prep, then eating them over salads and with grain bowls through the week.

Now that I’m living that Weekday Pescatarian life, I do the same with haddock, cod and salmon!

This recipe is perfect for using on pan-seared fish, outdoor grilling, or even baking in foil packets for a healthy dinner. Serve it up with lemon slices and homemade tartar sauce and you have an easy and delicious summertime favorite anytime of year.

More about haddock:

Haddock is a flaky saltwater fish caught in the North Atlantic. It is considered a high-protein, low calorie and low fat option. It also boasts low mercury levels. Haddock’s mild, sweet flavor is wildly popular along the east coast. It is related to cod and has a similar flavor profile, although cod tends to be even milder than haddock. The size of each fish is the biggest differentiators – cod tends to be a larger fish with thicker fillets, while haddock is thinner and more delicate. If you grill haddock on an outdoor charcoal or gas grill, it is best to use a fish grill basket to keep the delicate fish fillets from flaking apart when turning.

What you’ll need to make delicious haddock:

• Haddock fillets (fresh, or frozen and thawed)
• Extra virgin olive oil
• Paprika
• Ground black pepper
• Celery salt 
• Onion powder 
• Garlic powder 
• Scallions (optional, for service)

Full measurements and directions included in the printable recipe card below.

Step by step instructions for this haddock recipe:

First, dry your fresh fish fillets well with paper towels or a tea towel. Set aside. Combine paprika, black pepper, celery salt, onion powder and garlic powder in a small bowl. Combine well.

If grilling your haddock recipe on the stovetop, preheat your skillet or indoor grill pan over medium high heat.

For stovetop cooking, sprinkle fish fillets on both sides with the seasoning mixture. Add olive oil to your skillet and as soon as it shimmers from the heat, add seasoned fillets to the pan. Be sure not to overcrowd the pan. I cooked my four fillets in batches of two.

Sear the fillets for 3-4 minutes on each side, until golden brown and cooked through (internal temperature of 140-145 degrees fahrenheit.)

I love to serve these grilled white fish fillets with roasted potatoes and cherry tomatoes, along with a lemon wedge and homemade tartar sauce.

Note: If using an outdoor grill, preheat your grill to medium temperature. Brush the fresh haddock fillets with olive oil and season generously on each side with the spice mixture. Once hot, oil your grill grates and then carefully transfer your fish to the grill over direct heat (or use a fish grilling basket for easy turning). Cook 2-3 minutes on each side, until lightly browned and cooked through (total time for grilling will depend on thickness of the fillets). Serve your grilled fish with lemon wedges for a squeeze of lemon juice and homemade tartar sauce.

FAQ’s and Serving Suggestions:

To store, transfer grilled haddock fillets to an airtight container and keep in the refrigerator for up to 2 days. For best results when eating leftover thin fillets, serve cold over a salad or grain bowl. If reheating, warm on a lower temperature (300 degrees) in the oven until just heated through.

Looking for more delicious grilled seafood recipes? Try these next!

• Grilled Shrimp Skewers with Pistachio Chimichurri
• Grilled Salmon with Pineapple BBQ Sauce
• Greek Grilled Octopus

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