Grilled Haddock
Grilled Haddock with Blood Orange Salsa! This easy fish dinner is bursting with bright, fresh flavors thanks to a refreshing citrus salsa topping.
Servings: 2 servings
Equipment
- Heavy duty foil
Ingredients
For Salsa
- 1 blood orange peeled & cut into segments (save zest)
- 2 tablespoons red onion finely chopped
- 2 tablespoons cilantro finely chopped
- 1 tablespoon olive oil
- 1 tablespoon orange zest
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
For Fish
- 3 tablespoons olive oil or butter
- 2 skinless haddock filets
- 1 teaspoon orange zest
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
Instructions
Blood Orange Salsa:
- In a medium bowl, combine orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper. Set aside.
For Fish
- Heat the grill or grill pan to about 350°F.
- Drizzle olive oil (or butter) onto 2 sheets of heavy duty foil. Place haddock directly on the greased foil.
- In a small bowl, mix the orange zest, thyme, 1 tsp salt, and a pinch of cracked black pepper. Rub the mixture all over the haddock fillets.
- Carefully seal the foil into packets and place them on the grill.
- Grill the haddock in the foil packets for 8-10 minutes depending on the thickness of the filets. The fish should be opaque white and easily flake with a fork when it's done.
- Carefully remove the foil packets from the grill and plate the haddock filets, pouring any juices over top.
- Top with salsa just before serving.