Best Grilled Haddock With Paprika And Parmesan Polenta Recipes

Grilled Haddock With Paprika and Parmesan Polenta image

Provided by Lateshow9

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups nonfat milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup grated parmesan cheese
1 1/2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 haddock fillets (6 ounces each)

Steps:

To prepare polenta, brink milk to a boil in a medium saucepan.
Gradually add polenta while stirring constantly with a wisk.
Reduce heat and cook 5 minutes or until thick.
Stir in 1/4 teaspoon of salt.
Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large non-stick grill pan over medium heat.
Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
Rub fish evenly with mixture.
Coat pan with olive oil or cooking spray.
Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.

Nutrition Facts : Calories 366.8, Fat 9.8, SaturatedFat 2.7, Cholesterol 69.2, Sodium 769.8, Carbohydrate 36.3, Fiber 2.5, Sugar 12.9, Protein 33.1

Dilly Grilled Haddock image

Provided by lucy k.

Time 21m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup plain yogurt
1/2 teaspoon dried dill
1 teaspoon cider vinegar
2 cloves garlic, minced
1/3 cup mayonnaise
1 lb haddock fillets or 1 lb other white fish

Steps:

Combine first five ingredients.
Brush fish with mixture and place on a grilling tray (the top part of a broiler pan will do).
Put tray on barbeque at medium heat for about 6 minutes.
Baste fish with mixture again and turn.
Cook 5- 10 minutes more, until flaky.

Grilled Polenta image

Provided by Guy Fieri

Time 2h50m

Yield 8 servings

Number Of Ingredients 9

3 cups water
2 teaspoons kosher salt
1 1/2 cups quick cooking polenta, medium or coarse-grain
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram leaves
2 tablespoons unsalted butter, plus more for pan
3/4 cup grated Parmesan
1/4 cup olive oil, for grilling or pan searing

Steps:

In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
Preheat a grill to medium.
When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.