Getting a tasty fish dinner on the table during busy weeknights can feel like a real challenge. Between work deadlines, kids’ activities, and all of life’s other responsibilities, it’s tempting to just order takeout or heat up something frozen. But this haddock in cream sauce recipe has become my go-to solution for those hectic evenings. It’s quick enough for weeknight cooking, yet good enough to serve to company – and the rich, smooth sauce makes even picky eaters clean their plates.
Possible Ingredient Alternatives
Haddock can be replaced with other white fish like cod, pollock, or tilapia. These alternatives have similar textures and mild flavors, maintaining the dish’s character. Adjust cooking time slightly based on fillet thickness. Half-and-half cream can be substituted with a mixture of equal parts whole milk and heavy cream for a similar richness. For a lighter option, use unsweetened almond milk thickened with a bit more flour. Fresh dill can be replaced with dried dill (use 1 teaspoon) or fresh parsley for a different herbal note. If using dried herbs, add them earlier in the cooking process to allow for rehydration and flavor release.
| Preparation Time | 15-25 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-90 g
- Fat: 50-60 g
- Carbohydrates: 20-25 g
Ingredients
For the marinade:
- 1/4 cup fresh lemon juice (Meyer lemons are less acidic and add a delicate flavor)
- 2 minced garlic cloves (freshly minced for best aroma)
For the haddock:
- 4 (6 oz) haddock fillets
- Canola oil (or any neutral oil like grapeseed)
For the cream sauce:
- 1/4 tsp ground black pepper (freshly ground preferred)
- 1 cup half-and-half (full-fat for a richer sauce)
- Zest of 1 lemon
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp plain flour
- 1 tbsp fresh dill (finely chopped)
- 1 tbsp salted butter
- 1/2 tsp sea salt
Step 1: Marinate the Haddock
In a shallow bowl, whisk together lemon juice and minced garlic.
Add the haddock fillets to the bowl and turn to coat all sides with the marinade.
Allow the fish to sit at room temperature for 20 minutes.
This will infuse the fish with a delicious lemon and garlic flavor.
(See note #1 for additional tips on marinating.)
Step 2: Prepare the Grill
While the haddock is marinating, preheat the grill to medium-high heat, aiming for around 400 degrees F.
To prevent sticking, lightly grease the grill using paper towels held by tongs or a heat-resistant pastry brush dipped in canola oil.
(Refer to note #3 for more on greasing the grill.)
Step 3: Grill the Haddock
After marinating, remove the haddock fillets and gently pat them dry with paper towels.
Discard the leftover marinade.
(See note #2 for reasons on discarding the marinade.) Place the fillets on the preheated grill, cooking for 5 minutes on one side.
Flip and continue grilling for another 4 minutes, or until the internal temperature of the fish reaches 145 degrees F for optimal doneness.
Step 4: Prepare the Sauce
While the haddock is grilling, melt the butter in a pan over medium-high heat.
Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
Reduce the heat to medium, then gradually whisk in the half and half, continuing to whisk as you pour to avoid lumps.
Season with salt and pepper, and gently simmer the sauce for 2 minutes, whisking occasionally.
Turn off the heat and incorporate the lemon juice, lemon zest, and dill for added flavor.
Step 5: Serve the Grilled Haddock
Once the fish is fully cooked and the sauce is ready, serve immediately.
Plate the grilled haddock and drizzle with the creamy lemon-dill sauce.
Enjoy your flavorful, perfectly grilled haddock while it’s hot.
