It's the best of summertime grilling, except all year long. Here is the perfect Seasoning for Grilled Haddock Recipe! Bonus: it's great on chicken or pork, too, so you can channel those warm weather grilling vibes 365 days a year.
This tasty grilled fish dish is based on an old family recipe for seasoning grilled chicken. The distinctive flavor combination was the taste of summer when I was growing up.
This recipe is perfect for using on pan-grilled 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.
Add this to the list of go-to weeknight seafood recipes along with Fish with Salsa Verde and Panko Crusted Haddock.
What you'll need to make this recipe:
Before we get into the step by step instructions for the recipe, a few notes about the ingredients:
Fish: haddock is a lean, quick-cooking white fish that's perfect for this recipe. If your local market has cod, pollack or tilapia, that works, too. Remember that white fish comes in different size fillets, so adjust cooking times if the fish is thicker or thinner.
Seasoning: the flavor combination of these spices is balanced and savory. But feel free to adjust to your liking. For a bit of spice, add cayenne or red pepper flakes. For smokiness, substitute half the paprika for smoked paprika. The options are endless!
Full measurements and directions included in the printable recipe card below.
How to make pan grilled haddock:
1. Prep fish and seasoning
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. Taste and adjust seasoning (I usually add a pinch of salt to the mix).
If grilling your haddock recipe on the stovetop, preheat your skillet or indoor grill pan over medium high heat.
2. Cook fish
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.)
3. Garnish and serve
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:
So many white fish varieties would work here, including cod, tilapia, corvina and flounder. Haddock fillets can be thin, so just ensure if you're using cod or corvina, which can be a bit thicker, to adjust cooking times. This seasoning recipe was my grandfather's go-to blend for grilled chicken, so I already know it's also delicious on other proteins!
The haddock I used when I made this recipe for the photos was frozen haddock that had been thawed in the refrigerator overnight. So I know it will be a good fit for your dish, as well! I like to defrost fish on a rack over a baking sheet so excess water can drip out overnight. Be sure to dry your fish well with paper towels before seasoning and grilling.
I love to serve this with simple roasted potatoes (usually with the same spice mixture of my favorite seasonings!) and a second side of grilled or roasted vegetables. Check out my Best Sides to Serve with Haddock post for 21 great sides options!
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℉) in the oven until just heated through.
Perfectly Seasoned Grilled Haddock
- Total Time: 20 minutes
- Yield: 4
Ingredients
4 6-ounce haddock fillets
2 tablespoons extra virgin olive oil
¾ teaspoon paprika
½ teaspoon fresh black pepper
½ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons scallions, diced (optional, for service)
Instructions
- 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. Mix well. Taste and adjust seasoning.
- If grilling your haddock recipe on the stovetop, preheat your skillet or indoor grill pan over medium high heat. 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℉.
- Serve with a lemon wedge and homemade tartar sauce.
Notes
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.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: ¼
- Calories: 268
- Sugar: 0.2 g
- Sodium: 78.4 mg
- Fat: 11.5 g
- Carbohydrates: 1 g
- Protein: 38.4 g
- Cholesterol: 124.1 mg
Kayla
Loved this seasoning mix! Made it with haddock back in the summer and everyone loved it, so I made a bigger batch and we keep it in a spice jar. Have used it on shrimp, chicken thighs and a pork loin. We can't get enough. I keep the mix as written in your recipe, then add a sprinkle of smoked paprika (to the shrimp) or a little cayenne (to the chicken). Thanks for the recommendations. It's a hit!
Christina Jolam
That's wonderful to hear, Kayla! It's been a staple in my house since childhood so I love that it's practically internet famous now 😉 And that smoky shrimp sounds fabulous. Brava!