If you're a fan of seafood, you may have wondered if it's possible to grill smoked haddock. The good news is that you can! Grilling smoked haddock is a delicious way to enjoy this flavorful fish, and it's surprisingly easy to do. In this article, we'll walk you through the steps of grilling smoked haddock and provide some tips and tricks to ensure a perfectly cooked result.
Grilling Smoked Fish
Grilling smoked fish, including haddock, can be done on electric, gas, or charcoal grills. The process is the same regardless of the type of grill you have. To achieve that smoky flavor, you can use wood chips from apple, oak, hickory, or cherry. These wood chips infuse the fish with a delicious aroma and taste.
Before you start grilling, you'll need to soak one pound of hardwood chips in two quarts of water for several hours or overnight. This step ensures that the wood chips produce enough smoke during the grilling process. It's important to keep the soaked chips in a cool place to prevent any unwanted odors or flavors.
Ingredients
- 1 lb. to 1/2 lb. fish fillets with skin left on
- 1 quart water
- ¼ cup salt
- 1 lb. hickory chips
- 2 quarts water
How to Prepare
Thaw the fish if it's frozen.
In a bowl, combine 1 quart of water and salt. Stir until the salt is completely dissolved.
Place the fish fillets in the brine and let them marinate in the refrigerator for 30 minutes.
Remove the fish from the brine and rinse thoroughly. Pat them dry with a paper towel.
Soak the hickory chips in 2 quarts of water for several hours or overnight.
Preheat your grill to a low heat. If using a charcoal grill, you'll need fewer briquettes than for regular grilling.
Cover the charcoal or ceramic briquettes with approximately 1/3 of the wet chips. These wet chips will provide low temperatures and create smoke that flavors the fish.
Place the fish fillets, skin side down, on a well-greased grill, around 4 to 6 inches away from the smoking chips.
Close the hood on the grill and open the vent slightly to allow smoke and air circulation.
Smoke the fish for approximately 1 hour at 150° to 175° or 30 to 45 minutes at 200°. The cooking time may vary depending on the thickness of the fish fillets. Test for doneness by checking if the flesh flakes easily with a fork and if the cut surface is golden brown.
1If you're grilling oily fish, you can baste it with cooking oil near the end of the cooking time to prevent it from drying out.
1Once the fish is cooked, remove it from the grill and let it rest for a few minutes before serving. Smoked haddock is best enjoyed fresh off the grill.
Storage and Serving Suggestions
Smoked haddock can be stored in the refrigerator, loosely wrapped, for up to three days without any loss of quality. If you want to freeze the smoked fish, allow it to cool in the refrigerator before re-wrapping it in moisture-vapor proof wrapping and placing it in the freezer. To reheat, remove the freezer paper, wrap the fish in aluminum foil, and heat it for 20 to 30 minutes at 300°.
If you're on a low-sodium diet, you can smoke fish in an electric smoker without soaking it in a brine first. This method allows you to enjoy the smoky flavors without the additional salt.
Grilling smoked haddock is a fantastic way to enjoy this flavorful fish. By following the steps outlined in this article, you can achieve perfectly grilled smoked haddock every time. Experiment with different wood chips and seasonings to create your own unique flavor combinations. Whether you're grilling for a special occasion or just a weeknight dinner, grilled smoked haddock is sure to impress your taste buds.
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