What other types of fish can I use with this recipe?

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!

Can I use frozen fish in this recipe?

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.

What side dish would be best with this recipe?

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!

How to store leftover haddock?

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

Ingredients

Scale

4 6-ounce haddock fillets

2 tablespoons extra virgin olive oil

3/4 teaspoon paprika

1/2 teaspoon fresh black pepper

1/2 teaspoon celery salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons scallions, diced (optional, for service)

Cook Mode Prevent your screen from going dark

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: 1/4
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