Grilled Haddock Recipes

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon pepper

1/4 teaspoon paprika

4 haddock fillets

1/2 cup grated parmesan cheese

3 cloves of garlic, minced

Preheat grill for medium-high heat (400 degrees F). Wash and pat dry your fish.

Rub each side of your haddock fillets with the olive oil. Sprinkle both sides with the salt, garlic powder, dried parsley, pepper, and paprika.

Place some parmesan cheese and minced garlic on one half of each fillet. Fold other half over and keep in place with some water-soaked toothpicks.

Grill 7 minutes per side or until fish flakes easily with a fork.

4 corn tortillas

2 haddock fillets

Cabbage, shredded

1/2 cup cilantro

1 lemon, zested and juiced

2 cloves of garlic, minced

1 tablespoon onion powder

2/3 cup olive oil

White Sauce

1/3 cup mayonnaise

1/3 cup plain yogurt

1/2 teaspoon chipotle hot sauce

1/4 of a lime, juiced (save the other wedges for garnish)

Wrap corn tortillas in a double-sided foil packet to warm-up on the grill while you're cooking your fish.

Marinade: In small blender or food processor, add the cilantro, lemon zest, lemon juice, garlic, onion powder, and olive oil. Blend for at least 15 seconds to thoroughly combine all of the flavors.

In a large resealable plastic bag, add the haddock and marinade. Set-aside while you preheat your grill for medium-high heat (400 degrees F).

White Sauce: In a small bowl, whisk together all of the sauce ingredients and chill in the refrigerator while you are grilling your haddock.

Grilling:Oil grate. Place corn tortillas and fish fillets on the grill and cook 5 - 7 minutes per side or just until your fish begins to flake easily with a fork and is completely opaque.

To serve: Place chilled white sauce down the center of each tortilla and top with your grilled haddock and shredded cabbage. Drizzle with left over lime juice.