Parchment Steamed Haddock

Nobody wants to cook haddock in the house. In order to continue to enjoy this delicious and versatile fish I have had to come up with other creative ways to cook it. This particular dish truly was an experiment. I have seen pictures of beautifully wrapped fish in crunchy parchment paper but these recipes were created for oven cooking. But why could one not place these little paper bundles on the grill? I meant to find out.

To make this recipe you need haddock fillets, one ripe tomato, a garlic clove, drizzle of fresh lemon juice, and a bunch of fresh cilantro per serving. Chop all vegetable ingredients ahead then prepare the parchment bundle.

Cut 2 squares of paper large enough so that the fillet is centered and able to be wrapped well. Double up the parchment then place one fillet in the center. Drop the chopped vegetables on top, drizzle with lemon juice and add a dash of ground pepper.

Bring up opposite sides of parchment (haddock lengthwise down center), fold over several times, then fold and tuck ends in under the bundle. Repeat this for each fillet. Place parchment bundles on a medium grill over indirect heat for 15 minutes. To keep the paper away from the flame I placed the bundles on a lovely stainless steel grill pan. Depending on the type of BBQ you use you may have other options.

Collect the bundles from the grill and be careful not to allow the juices to run out. Before serving these I hold them over the sink with one end slightly open to allow for some of the excess juice to run off, otherwise the dinner place can get quite messy. Serve these in their parchment bundle to keep the fillet in tact . Enjoy!