In this recipe, grill up some haddock and serve it with a green salad for an easy weeknight dinner.
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“My favorite memory that involves food happened when I was in New England. I had the largest and most delicious lobster to eat as well as grilled haddock along with the best of friends.”
Yield: 4 servings
Prep time: 15 minutes
Cook time: 8 minutes
- 4 cutlets haddock
- olive oil for marinating
- 4 tbsp butter, melted
- 2 cloves garlic, peeled and crushed
- 2 tbsp fresh parsley, chopped
- 1 lemon, juiced
- Salt and ground black pepper, to taste
- Preheat a barbecue grill to medium heat. Combine the butter, garlic, parsley, lemon juice, salt and pepper to taste in a small bowl. Brush a little of the butter mixture over both sides of the fish cutlets.
- Place a square, hinged wire grill on a piece of newspaper and brush the inside bars well with olive oil to prevent the fish from sticking to the barbecue. (Cooking fish in a hinged grill makes it easy to turn without the danger of it breaking up, and also gives the fish an attractive grid-marked finish.)
- Secure the fish in the hinged grill, then lay the grill on the barbecue. Cook, basting every 2 minutes with the remaining butter mixture, for 3–4 minutes on each side, or until the fish is cooked through when tested with a fork. Serve with lemon wedges and a green salad.
Recipe from Reader’s Digest Canada.
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