Name: Grilled Haddock with Creamy Lemon Dill Sauce
Prep time: 20 min
Cook time: 10 min
Ingredients: 4 6-ounce haddock fillets; 1/4 cup lemon juice; 2 cloves garlic (finely minced); canola oil (for the grill); 1 tablespoon salted butter; 1 tablespoon all-purpose flour; 1 cup half and half; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; zest of 1 lemon; 1 1/2 tablespoons lemon juice; 1 tablespoon fresh dill (roughly chopped)

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This Grilled Haddock with Creamy Lemon Dill Sauce features flaky lemon-garlic marinated haddock fillets grilled to perfection and then topped with a smooth and silky lemon dill cream sauce.

Grilled haddock filets on a platter with creamy lemon dill sauce poured over them.

Haddock, a saltwater fish related to cod, is light and flaky with a mild flavor that is slightly sweet. Its firm yet tender texture makes it the perfect fish for topping with an herby lemon cream sauce.

This healthy meal comes together in about 30 minutes so it makes a great weeknight meal.

What You’ll Love!

A quick 20-minute marinade adds a ton of flavor to the mild taste of haddock
This healthy dinner can be made in about 30 minutes even with marinading the fish
You can make this recipe using an outdoor grill (gas or charcoal), indoor electric grill, grill pan, or George Foreman grill. Whatever is easiest for you!

Ingredients

Ingredient Notes

Haddock – Haddock is a white fish with firm flesh and a slightly sweet flavor. It pairs well with the creamy sauce. Fresh haddock is best but thawed frozen haddock also works.

Lemons – Fresh lemons give both the haddock and the sauce a bright fresh flavor.

Half & Half – Half and half is made up of equal parts milk and cream. It makes a sauce that is creamy but still light. You can make your own if you have milk and heavy cream.

Fresh Dill – Dill weed and fish are a natural pairing but you can use any herb you like.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Lemon juice and minced garlic in a bowl and haddock fillets marinading in the mixture.

In a shallow bowl, mix the lemon juice and minced garlic. Add the haddock fillets and turn to coat all sides of the fish. Set aside to marinate at room temperature for 20 minutes.

Note: You’ll notice that I don’t add salt to the marinade. This is because often the haddock I buy has a natural saltiness. If your haddock does not taste salty naturally, add 1/4 teaspoon of sea salt to the marinade.

Step 2:

Meanwhile, preheat your grill to medium-high heat (about 400 degrees F).

Step 3:

Remove the haddock from the marinade and discard the leftover marinade.

Using paper towels, gently pat off excess moisture.

Step 4:

Two part image showing raw haddock fillets on a grill and then flipped over with grill marks.

Rub a small amount of neutral oil, like canola oil, on the grill grates using a paper towel and tongs or a heat-resistant pastry brush.

Place the fish fillets on the hot grill. Cook the haddock fillets for 5 minutes on the first side. Flip and grill for another 4 minutes or until the fish flakes easily.

The internal temperature should be 145 degrees F.

Step 5:

Two part image showing butter and flour making a roux and cream, salt, and pepper added to the roux.

While the fish is grilling, melt the butter in a saucepan over medium heat. Add the all-purpose flour and whisk constantly for 1 minute.

Step 6:

Slowly add the half and half whisking as you pour. Add the salt and black pepper. Allow the sauce to gently simmer for 2 minutes until it becomes slightly thickened.

Step 7:

Two part image showing lemon juice, lemon zest, and dill added to cream sauce then the final sauce.

Turn off the heat and stir in the lemon juice, lemon zest, and dill.

Serve the grilled haddock and sauce immediately.

Tips & Tricks

If you’re nervous about the fish sticking to the grill, there are a couple of options to help minimize the risk
1. You can place lemon slices under the fish. You won’t get the grill marks this way but you won’t have to worry about stuck fish
2. You can cook the haddock in a foil packet or lay a sheet of aluminum foil over the grates and grill the fish on that. You likely won’t get as dark of grill marks but you should still get some this way

Avoid over-marinading the fish! The lemon juice will start to cook the fish if left on too long

Substitutions & Variations

Cod, tilapia, and halibut would all be good substitutions for the haddock
Try herbs other than dill. Tarragon, parsley, chives, and thyme would all be good choices