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A grill basket is usually recommended when grilling haddock. Foil can also be used to prevent the fish from falling in between the cracks of the grill grate. Marinades and seasonings should be used sparingly when cooking haddock, since it has a delicate flavor to begin with. Oil or cooking spray should be used to keep the fish from sticking to the grill. Cooks should always keep a close eye on haddock while it is cooking, since it can be easy to overcook.
Since haddock is generally considered a delicate fish, it can fall through the spaces of a grill grate easily. To prevent this, a fish basket can come in quite handy when grilling haddock. This is essentially a metal basket with handles. When the basket is closed, it helps prevent the fish from sticking, and it also helps keep the fish intact.
If a grill basket is not available, foil can also be used when grilling haddock. The grill grate can covered with foil prior to cooking the fish, for instance. Foil packets can also be used. These packets can contain the fish and oil, along with some seasonings and vegetables.
Haddock has a very delicate flavor, and very little marinade or seasoning should be used when cooking haddock. If cooks marinate the fish, it should only be left in the marinade for ten minutes or less. Otherwise, the flavor of the marinade will overpower the fish.
Seasonings should also be used sparingly. Like marinades, heavy use of seasonings can overpower the taste of the haddock. Adding some seasonings to some oil and dipping the fish into the mixture is a good way to add flavor to fish. The oil will also help prevent the haddock from sticking to the grill.
If using a grill basket for grilling haddock, the inside of the basket should be coated with cooking spray. This will also help prevent the fish from sticking. A cooking spray designed for use on grills is usually recommended.
A grill should be around medium-high heat when grilling haddock. A grill that is too hot will burn the outside of the fish and leave a cold center, while a grill that is too cool will usually make for fish that is too mushy or too dry. As a general rule, the fish should be cooked for about five to seven minutes on each side, and it should be flipped only once. Basting the fish with butter can also make for a tasty and moist dish.
Contrary to popular belief, fish should not be cooked until it flakes easily. This usually means that the fish is overcooked, and it will usually be very dry. Instead, haddock should be cooked just until it is opaque all the way through.
I like using a fish basket so I don't have to deal with foil. I like that I can just turn the whole fish without balancing it on a spatula and hope it doesn't fall apart.
I don't grill haddock that often because it's such a delicate fish. I'd really rather do salmon on the grill, or maybe amberjack if I can find it. Those fish really take to good seasoning and they hold up during grilling. They're sturdier than a haddock filet. Haddock is good, but I prefer it baked, simply because it's apt to fall apart.
Really, you don't even have to use foil pouches. Just putting a greased sheet of foil over the grill is enough. Put the fish on top of the foil, and remove fish, foil and all with a spatula when it's done.
I'd start out with salt, pepper and a squeeze of lime juice on the haddock, and then maybe brush on a light sauce of some sort -- probably citrus flavored.
Haddock is very delicate, but it can also be kind of bland, which is why you do need to season it well so it will have a good flavor. You don't want to overpower it, but seasoning is a must.
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