Baked Haddock Recipe With Couscous (2024)

FAQs

What is the best cooking technique for haddock? ›

Poaching haddock in milk adds a sweetness to the flavour of the fish; you can enhance this flavour by adding aromatics such as black pepper, thyme, garlic and onion. For a more exotic flavour, try adding chilli and ginger or even a spoon of curry powder.

You'll know the haddock is done when the internal temperature reaches 145 degrees F.

Seasonings: This flavorful haddock recipe is seasoned with onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper. Butter: A tablespoon of butter locks in the moisture. Lemon: Pair each serving with a lemon wedge for a burst of flavor and color.

Cod has a more mild, clean taste. Haddock is more flavorful and “fishy.” However, the difference between Cod and Haddock is more about shape and texture than taste. Cod fillets are thicker and firmer.

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors. Then, simply drain the fish and pat it dry. You'll be left with fish that has a clean, sweet flavor and none of the fishy edge.

Baking Temperatures for Fish

Chefs recommend baking fish at between 350° Fahrenheit and 450° Fahrenheit. The best temperature to bake fish depends on the cut of fish.

How long is cooked haddock for? ›

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

Cod has also less cholesterol and sodium than Haddock. Finally, compared to Haddock, Cod has more polyunsaturated and monounsaturated fatty acids, making it a wonderfully healthy option. So, if you want to make a choice based on nutrition, cod is the winner. Haddock has more taste and it is still a very healthy option.

Fish that tend to contain very low levels of mercury include shellfish (for example oysters, clams, scallops, mussels), salmon, crab, shrimp, trout, herring, haddock, pollock (Boston bluefish), sole, flounder, lobster, Atlantic mackerel and lake whitefish.

Fish that might otherwise be broiled can be baked at higher temperatures, ranging from 400 F to 450 F. The broiler incinerates fresh herbs and many other garnishes, but oven-baked fish can take full advantage of these light, low-fat flavoring options.

Oils for Pan-Frying Fish

It is far better to use an oil with a high smoke point when cooking at very high temperatures. The oil with the highest smoke point is avocado oil, but it can be expensive. More affordable alternatives are canola, corn, and vegetable oil.

Food placed in a special broiling pan in your oven's broiler is subjected to 550-degree heat. This high temperature gives the same quick sear as a grill to your beef, chicken, salmon and even vegetables. Broiling is different than baking, where the food is surrounded by hot air and cooks slower.

Take your fish out of the refrigerator 5 to 10 minutes before grilling to let it come to room temperature. You will want to leave your fish on the grill for 8 to 10 minutes per inch of thickness. Make sure to preheat your grill to 400°F to 450°F and always grill with the lid down.

The Level of Fat in the Fish – Leaner types of fish dry out more easily which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish (like tuna and salmon), on the other hand, are ideal for grilling and roasting.