Tag: haddock

🐟 Mediterranean Grilled Haddock with Lemon Orzo & Tomato-Olive Relish

────────── 🌿 Rosemary Thyme 🌿 ──────────

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This fresh Mediterranean-style dish is light, colorful, and full of bright flavors. Smoky grilled haddock is served over warm lemon-parsley orzo and finished with a vibrant relish of tomatoes, olives, herbs, lemon zest, and crumbled feta.

It’s the kind of meal that feels both simple and special — the kind you might enjoy on a sunny patio overlooking the sea, but just as easily at your own kitchen table.

🧺 Ingredients

For the Haddock

• 4 haddock fillets

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• lemon wedges

• small finishing pinch fleur de sel (optional)

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For the Lemon Orzo

• 1 cup dry orzo

• 2 cups low-sodium chicken broth or vegetable broth

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh parsley

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Mediterranean Tomato-Olive Relish

• 1 cup cherry or grape tomatoes, chopped

• ¼ cup finely diced red onion

• 2 cloves garlic, minced

• ¼ cup chopped Kalamata olives

• ¼ cup chopped green olives

• 3 tablespoons good extra-virgin olive oil

• 1 tablespoon red wine vinegar or fresh lemon juice

• 1 tablespoon chopped fresh basil

• 1 teaspoon chopped fresh oregano

• 1 teaspoon fresh lemon zest

• ¼ cup crumbled feta cheese

• pinch black pepper

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👩‍🍳 Instructions

1️⃣ Prepare the relish

In a bowl combine tomatoes, red onion, garlic, olives, olive oil, vinegar or lemon juice, basil, oregano, lemon zest, and black pepper.

Stir gently and allow the mixture to rest 15–20 minutes while preparing the fish and orzo.

Just before serving, stir in the crumbled feta cheese.

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2️⃣ Cook the orzo

Bring the broth to a gentle boil.

Add the orzo and cook 8–10 minutes, stirring occasionally, until tender.

Drain if needed and toss with olive oil, lemon juice, and parsley.

Keep warm.

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3️⃣ Bloom the spices in olive oil

In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, and oregano.

Let this mixture sit 1–2 minutes so the spices bloom in the olive oil, deepening their flavor before brushing onto the fish.

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4️⃣ Season the haddock

Brush the spiced olive oil evenly over the haddock fillets.

Let the fish rest 5–10 minutes while heating the grill.

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5️⃣ Grill the fish

Preheat grill to medium heat (about 375°F) and lightly oil the grates.

Grill haddock 3–4 minutes per side, until the fish flakes easily but remains moist.

Immediately after removing from the grill, squeeze a small wedge of lemon over each fillet.

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6️⃣ Assemble the dish

Spoon warm lemon-parsley orzo onto each plate.

Place grilled haddock on top.

Spoon the Mediterranean tomato-olive relish with feta over the fish.

Finish each plate with a tiny pinch of fleur de sel if desired.

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🌿 Kitchen Note

Allowing the smoked paprika and herbs to bloom in olive oil before brushing onto the fish is a simple chef’s trick that deepens flavor and helps the seasoning coat the fillets beautifully.

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Simple seasonal cooking reminds us that good meals don’t need to be complicated — just fresh ingredients, a little care, and a table where people gather. 

Rosemary Thyme🌿

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