Grilled Orange Haddock
For the last couple of days the weather in the NorthEast has been exceedingly hot for this time of year. I was looking for something simple and light for dinner that did not require turning on the range. I had haddock in the freezer and started thinking citrus. Grilled Orange Haddock fit the bill.
I used Grape Seed Oil since it is light and neutral tasting. I wanted to taste the citrus, not the oil. Rosemary and Thyme were fresh cut from my Herb garden.
2 Haddock fillets
Juice of two oranges (less two slices, reserved) – 1/4 cup reserved
2 tbsp Grape Seed Oil
2 sprigs fresh Rosemary, finely chopped
2 sprigs fresh Thyme, finely chopped
Zest from 1/2 Orange
Juice the oranges into a small bowl, reserve 1/4 cup. Add Oil, Rosemary and Thyme to the bowl and whisk to mix. Rinse fish, pat dry and place in large storage bag. Pour marinade into bag and marinate fish for one hour, turning occasionally.
Place fillets on oiled grill grates over direct heat and top with an orange slices. Grill fish for 10-12 minutes, turning once, until firm, flaky and translucent. Your time will depend on the size of your fillets and the heat of your fire. Transfer to plate and top with reserved orange juice and zest. Serve and enjoy.