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Nutrition Facts
Serving Size 1 (160g) Recipe makes 4 servings
Calories 202
Calories from Fat 91		(45%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 239mg		9%
Potassium 359mg		10%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.0g	0%
	Sugars 1.0g
Protein 23.1g		46%
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Low Carb Low Sugar But Still Delicious!

Sharon123

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Broiled Haddock Fillets

Recipe #35054 | 15 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Tweeky
Jul 25, 2002

Another excellent fish recipe with a different twist on the topping! Once again, the topping can be used on almost any firm white fish you favor. Quick and Easy...that's my game in the summer!!

SERVES 4 (change servings and units)

Ingredients

1 lb haddock fillet
1 tablespoon olive oil
1/4 cup mayonnaise
1 tablespoon dijon-style mustard
3 tablespoons grated parmesan cheese
pepper

Directions

1
Place fillets on lightly greased broiler pan.
2
Brush fillets lightly with oil.
3
Combine mayonnaise, mustard, and parmesan cheese.
4
Spread on fillets.
5
Broil 4" from heat approximately 10 minutes.
6
per inch of thickenss or until fish is close to point of flakiness.

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Featured Reviews for This Recipe

From: Shasta613

On Jan 30, 2009

This was really easy and extremely tasty. I added some fresh ground pepper to the topping mixture and would definitely consider adding some chopped fresh herbs (basil or cilantro)- next time. It's great without, but I think this would be a nice addition. I gave it only 4 stars because I find the cooking instructions impractical. If you broil this, the topping will burn before the fish is cooked. As suggested by another reviewer, I baked for just over 10 minutes at 500 degrees and then moved it up under the broiler to crisp up the topping. Perfect.

1 person found this review helpful

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From: veggienut

On Jun 16, 2008

If I ordered this in a restaurant it would keep me coming back for more. Absolutely delicious even with reduced fat mayo. Thanks for sharing!

1 person found this review helpful

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From: -Sylvie-

On Oct 11, 2004

Tasty way to prepare fish. I'd recommend to keep an eye on it while it's under the grill, as I had to cover mine to stop the top from burning before the fish was done. I might try to bake it covered next time and just finish it off under a hot grill. I had some of the mayo mixture left as I didn't have enough fish and didn't want to waste it, so it made a nice addition to the pastrami sandwiches I had for lunch the next day and my BF's ham and cheese sandwiches! I might even make some just for that purpose in future!

3 people found this review helpful

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From: It's loose again!<img src="http://i23.phot

On Mar 6, 2004

My (gas) broiler has 2 settings, low and high. I cooked this 4 inches from flame on low, but the topping scorched. I cooked it again with the rack one position lower, kept an eye on it and shut off the broiler at 8 minutes, letting it sit in oven last 2 minutes. It was perfect.

2 people found this review helpful

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