21 Reviews of Broiled Haddock Fillets

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!

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.

From: Jules127

On Mar 17, 2004

The crust is perfect for any white fish. It is so easy and despite the parmesan and mayo, the fish remains light and healthy tasting.

From: Chef #699387

On Dec 22, 2007

Great recipe. It's so simple, and it really does taste good. Only thing is that, like others have said, the recipe says to cook it 4" from the heat and that's too close. You might want to put it on the next rack. But quick, easy, and good.

From: mozarth622

On Dec 2, 2003

Very nice. Did it twice in a week. Must admit i had better result the second time when i also fallowed the recipe but done it in the oven at 550F instead of broil.and replaced parmesan cheese with gruyere.Avery nice way to cook fish.

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.

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!

From: Orlandogal73

On Oct 18, 2004

Very tasty and easy to make, even the kids liked it!

From: Nancy G.

On Nov 3, 2004

What a yummy combination of flavors. The other reviewers were correct when they warned of lowering the rack and keeping an eye on the oven because the topping does brown up quickly. Delicious, quick, with a nice presentation - who could ask for more? Thanks for sharing!

From: Ducky

On Feb 10, 2005

Easy to make but was just so so in taste. I really had to keep an eye on it and still it started to burn. The mustard taste was overpowering and I like dijon mustard. I used whitefish.