Name: Grilled Haddock with Lime & Caper Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Other
Ingredients: 8 ounces haddock fillets; 4 limes; 3 tablespoons butter; 2 tablespoons capers; 1 clove garlic; Himalayan pink salt; black pepper; pinch red pepper flakes

Grilled Haddock with Lime & Caper Butter

Grilled Haddock with Lime & Caper Butter cover

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Grilled Haddock with Lime & Caper Butter

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Ingredients

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Grilled Haddock with Lime & Caper Butter

Instructions

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Instructions

Preheat outdoor grill to 475 degrees F.

While grill is heating, slice 2 limes into ¼-inch rounds. You will need about 3 slices per haddock portion.

In a small cast iron pot, add butter (or ghee), juice of 2 limes, garlic clove, capers and a pinch of red pepper flakes. Use salt and pepper grinders to add in about 1 teaspoon Himalayan pink salt and ½ teaspoon cracked black pepper.

Once grill is heated, add cast iron pot to the grates to melt the butter and bring sauce to a simmer.

Add lime slices directly to the grill grate, creating a bed for the haddock. Place the haddock skin-side down onto the lime slices, brush the tops with Caper & Lime Butter and season generously with more Himalayan pink salt and cracked black pepper.

Close the grill lid and let cook for 10 minutes, undisturbed, until fish reaches an internal temperature of 145 degrees F. Use a spatula to carefully remove the fish.

Spoon Caper & Lime Butter onto each filet and serve.

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Tips & Tricks (5)

Pat Dry for Perfect Searing 💧
Pat haddock fillets completely dry with paper towels before grilling to remove surface moisture, which prevents steaming and allows for better browning and crust development.
Compound Butter Temperature Control 🧈
Prepare the caper-lime butter at room temperature and add it to the hot fish just before serving so it melts into a silky sauce without separating or becoming greasy.
Oil the Grates, Not the Fish 🔥
Brush your grill grates with oil rather than oiling the delicate fish to prevent sticking and maintain the fish's natural moisture and delicate texture throughout cooking.
Himalayan Salt Crust Technique 🧂
Create a balanced flavor profile by seasoning just before grilling with Himalayan pink salt, which has a milder, more complex taste than kosher salt and won't over-salt the delicate fish.
Doneness Without Overcooking 🌡️
Remove haddock from the grill when it reaches 145°F internally and still has a slight translucency at the center—carryover cooking will finish it perfectly and keep it moist rather than dry and flaky.