Haddock is a firm-fleshed, mild white fish; it can be used interchangeably with cod and can sometimes stand in for halibut. It’s a traditional choice for frying in fish and chips, but it cooks up well in plenty of other ways.

When baking haddock, flavoring can be as simple as salt and pepper with a splash of white wine and a squeeze of lemon, or a sprinkle of minced garlic and a slick of olive oil. For a homey dish, put salted-and-peppered fillets in a greased baking dish, coat them with mayo, and press on a mixture of crushed Ritz crackers and just enough melted butter to wet the crumbs slightly. Bake at 350°F for 20 to 30 minutes, depending on the thickness of the fillets. For a Mediterranean twist, bake with a bit of olive oil, marinara sauce, broth (not enough to completely cover the fish), artichokes, olives, capers, and cherry or plum tomatoes at 400°F for around 20 minutes, uncovered.

Sautéed haddock can also take on many guises. Turn it into fish tacos by seasoning appropriately (e.g., with chili powder, garlic, and cumin) and sautéing in a bit of oil, breaking it into pieces as it cooks. When it’s done, squeeze on fresh lime juice and serve in tortillas with shredded cabbage and Mexican crema or sour cream, etc. jayt90 likes haddock in cheese sauce: Sauté scallions in butter, add the fillets, and sear briefly, then remove to a plate. Prepare the sauce in the pan, making a roux with flour and the butter you’ve used for sautéing, whisking in white wine and cream and some herbs, and melting in some cheese. Return the fish to the pan and gently spoon the sauce over it until it’s cooked, three to five minutes.

Poaching is another fast, simple way to prepare haddock. Bring water or broth and some white wine to a bare simmer (add some herbs if you like), poach the fillets for a few minutes, and then turn and poach a few minutes more—not more than 10 minutes per inch of thickness, and less will probably do it. Remove the fish to a warm plate. If you like, you can boil down the poaching liquid, add a pat of butter, and use it as a sauce. Poach chunks of haddock in any saucy base you might prepare: a Thai curry with coconut milk, a tomato-fennel fish stew, or any kind of soup.

Board Link: ISO–Haddock ideas

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