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ISO - Haddock ideas

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Lady Godiva Feb 22, 2008 06:25 AM

I have some haddock, but I'm feeling uninspired. I don't want a recipe with it covered in bread crumbs, fried, or soup. What else is there?

Also, can it be used in a recipe instead of cod or halibut? I haven't ever had halibut, so I don't know how the fish compares.

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  1. l
    lmoy RE: Lady Godiva Feb 22, 2008 06:44 AM

    I love a mild white fish like haddock gently poached with a little white wine, served with a simple herb butter sauce and lemon. Yum! Or you might try making a lemon caper sauce.

    Yes, I'd say you can substitute haddock for cod or halibut... even for trout, remembering that trout filets tend to be thinner than haddock pieces.

    Last weekend I tried a recipe from Epicurious that puts a twist on the white fish with herb butter combination -- salt the fish, rub herb butter on it, add a couple slices of lemon, then wrap it all up in a big chard leaf, seal it in parchment paper or foil, and bake it. The fish basically poaches in its own juices, and the fish and chard with herb butter is fantastic.

    2 Replies
    1. re: lmoy
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      Lady Godiva RE: lmoy Feb 22, 2008 11:25 AM

      The poach in white wine sounds nice. I haven't used that method before. About how long would you cook a 4oz piece of fish that is about an inch thick?

      1. re: Lady Godiva
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        lmoy RE: Lady Godiva Feb 22, 2008 01:09 PM

        Sprinkle salt and pepper on the filets and put them in a pan. Add water until it comes halfway up the sides of the filets, then throw in a healthy splash of white wine. If you want, you can also add a couple cloves of garlic, a bit of broth, or some fresh herb sprigs. Turn the stove on and heat until the liquid is just barely simmering.

        Turn the fish over a few minutes after the simmer starts. 1-inch filets will probably only need a few minutes on each side, or maybe 10 minutes total (after the simmer starts). Check for doneness with a knife.

        When the fish is done cooking, take it out and put it on a warm plate. Turn the heat up on the stove to boil the liquid. Add some fresh herbs and a couple tablespoons of butter (or just some herb butter), and salt and pepper to taste. When the sauce is reduced to the desired creaminess, pour it over the fish and squeeze some lemon on top. That's it!

        Or if you want to try the chard recipe, it's here: http://www.epicurious.com/recipes/foo...

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      TomDel RE: Lady Godiva Feb 22, 2008 07:52 AM

      This may be too close to bread crumbs for your taste, but it’s really good. It’s difficult to list quantities without knowing how much fish you have but none of the measurements are very critical.

      Rinse the filets, pat dry and season with salt and pepper. Place the filets in a greased (you can use cooking spray) Pyrex baking dish. Spread the top of the filets generously with mayonnaise. Put couple of handfuls of Ritz crackers into a zip lock bag and crush. Melt some butter and add to the crushed crackers in the bag and mix well. Use only enough butter to slightly wet the crackers. Spread the cracker mix on the filets. Depending upon the thickness of the filets, bake for 20 to 30 minutes at 350 degrees until the fish just flakes. You don’t taste the mayonnaise as it breaks down, but it keeps the fish moist.

      I’m not sure about halibut, but it definitely can be substituted for cod. Classic English fish and chips are made with either cod or haddock depending upon the geographical location in Britain.

      1. jayt90 RE: Lady Godiva Feb 22, 2008 08:09 AM

        Haddock is good in a cheese sauce surrounded by sticky rice.
        Melt green onions in butter, sear the fillets briefly and set aside.
        Make a mornay sauce in the pan with white wine, cream ,herbs, and grated cheese.
        Add the fillets, and gently nap the sauce over them until cooked, 3 to 5 minutes. They can also be finshed under the broiler.

        2 Replies
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          addicted2cake RE: jayt90 Feb 22, 2008 10:57 AM

          I prepare haddock the same way as cod and halibut when I'm in the mood for mediterranean. Wash fish fillet, pat dry, season with salt, pepper, garlic. Put fillet into a pyrex baking dish and pour on some olive oil, your favorite pasta sauce, and some broth (I use veggie broth). Liquid should come about half way up baking dish and not completely cover fish. Add olives, capers, and artichokes, some cherry or plum tomatoes, and sprinkle oregano and/or parsely over sauce. You can add other veggies to the sauce if you like. I often add carrots and/or celery. Bake at 400 degrees Fahrenheit for about 20 minutes, uncovered. Serve with rice, pasta, or couscous. Nice, easy meal.

          1. re: addicted2cake
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            Lady Godiva RE: addicted2cake Feb 22, 2008 11:27 AM

            Addicted, that sounds really good. I'm going to put this one in my book. Thanks!

        2. gansu girl RE: Lady Godiva Feb 22, 2008 10:44 AM

          I think it's pretty much interchangeable. Mild, firm white fish.

          Some quickies: Why not spread very finely minced/crushed garlic all over it, drizzle some extra virgin on it, sprinkle it w/kosher salt and bake it? Or pour white wine all over, squeeze a lemon over it and salt & pepper - bake.

          2 Replies
          1. re: gansu girl
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            Lady Godiva RE: gansu girl Feb 22, 2008 11:29 AM

            These are both tempting ideas. With the garlic, how much to you think should be used for 1/2 pound of fish? I worry about overpowering the fish.

            1. re: Lady Godiva
              gansu girl RE: Lady Godiva Feb 22, 2008 03:01 PM

              I'm a terrible person to ask - I love garlic and usually can't get enough. Since this is a quick weeknight dish for us, I usually rely on Trader Joe's crushed garlic in the jar - it's basically garlic paste. I smear a thin layer of that on top of the entire piece of fish (we often prep cod this way) and then drizzle EVOO and sprinkle w/salt and pepper. I think it really depends on your taste - you can also broil this and then the garlic/oil mix on top gets a little crispy. It's delicious!

          2. WCchopper RE: Lady Godiva Feb 22, 2008 10:47 AM

            Delia Smith's website might be a good resource for haddock recipes. I seem to remember a fish pie recipe that looked excellent.

            1. chef chicklet RE: Lady Godiva Feb 22, 2008 10:58 AM

              I have made a green curry sauce with coconut milk, cabbage, peppers, onions and serrano chilies, ginger root, cilantro, basil, mint over jasmine rice. I had the same problem of not wanting to fry it. Nice.
              But what isn't in a green curry sauce! or red, or yellow for that matter. Give it some oomf by making it Thai or Indian!

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                JennyHunter RE: Lady Godiva Feb 22, 2008 11:59 AM

                My husband isn't a big fan of fish in general, so I always have to "disguise"it. One of his favorites is when I make tacos. Haddocks if perfect. Just season in chile powder, garlic, cilantro, etc.. - or even a mexican seasoning blend. Quickly pan saute in a little oil. While cooking, break it into medium sized pieces. Squirt with fresh lime when done and use for taco filling with all the yummy toppings. I especially like them with some very thinly sliced cabbage and sour cream! Good luck.

                1. Cheese Boy RE: Lady Godiva Feb 22, 2008 10:18 PM

                  You've got me craving Haddock chowder now. I don't have any recipes for you that are T&T, but I can tell you that Haddock makes a great chowder. That firm white flesh holds up really well and is quite forgiving, so you won't have to worry about overcooking it.

                  1 Reply
                  1. re: Cheese Boy
                    jayt90 RE: Cheese Boy Feb 23, 2008 06:19 AM

                    One comfort food my Mom made was finnan haddie. It could be a chowder, or a bechamel over toast. Always delicious. Now it is hard to make, because the cans of densely packed haddock have disappeared. I will have to look for them.
                    I can find smoked haddock, and it is good, but not as good. I will have to try fresh haddock, as cheese boy suggests.

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                    Harters RE: Lady Godiva Feb 23, 2008 12:07 PM

                    It's easily substituted for cod.

                    Kedgeree would be my default recipe other than just frying or grilling. But kedgeree is even better if you had smoked haddock.

                    Fish pie including some prawns would also be good.

                    1. jayt90 RE: Lady Godiva Feb 23, 2008 12:51 PM

                      It is good to see all this interest in haddock.

                      All the better because it is a well-managed fishery, and as such, a good substitute for cod or halibut.

                      1 Reply
                      1. re: jayt90
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                        Harters RE: jayt90 Feb 23, 2008 02:31 PM

                        Because of sustainability issues, my local supermarket now only stocks line-caught haddock.
                        http://www.j-sainsbury.co.uk/cr/index...

                      2. l
                        Lady Godiva RE: Lady Godiva Feb 23, 2008 06:27 PM

                        Thank you for all the recommendations! I went along the lines of lmoy's recommendations for this batch. But I ended up making a court bullion for a poaching liquid (which is pretty much a veggie broth with white wine and some herbs).

                        And then I ended up overcooking the fish. :( Sad, but it was my first time poaching. Next time, definitely less than 10 minutes.

                        I'm excited I'll have some other ideas the next time I have haddock.

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