Buttery Ritz Haddock On The Grill Recipes

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HONEY HADDOCK

A sweet and savory baked stuffed haddock that's so easy to prepare and will impress any guest.

Provided by Dollie

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 5



Honey Haddock image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
  • Place haddock a shallow baking dish and cover with butter-cracker mixture.
  • Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
  • Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
  • Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

Nutrition Facts : Calories 574 calories, Carbohydrate 47.5 g, Cholesterol 126.5 mg, Fat 32.5 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 16.2 g, Sodium 534.2 mg, Sugar 26.2 g

¾ cup butter, divided
2 (4 ounce) packages buttery round crackers (such as Ritz®), crushed
1 ½ pounds haddock, patted dry
½ cup honey
1 teaspoon dried parsley

CRUMB-TOPPED HADDOCK

With only five ingredients, this creamy dish with a crispy topping is a breeze to make.-Debbie Solt, Lewistown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 5



Crumb-Topped Haddock image

Steps:

  • Preheat oven to 375°. Arrange fillets in a greased 13x9-in. baking dish. Combine soup, onion and Worcestershire sauce; pour over fish., Bake, uncovered, 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 248 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 631mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

2 pounds haddock or cod fillets
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 cup crushed Ritz crackers (about 25 crackers)

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Baked Cod with Garlic And Herb Ritz Crumbs image

Steps:

  • Preheat the oven to 400 degrees F.
  • Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
  • Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
  • Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
  • Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving

BAKED HADDOCK WITH CRUMB TOPPING

This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!

Provided by Everything Tasty Ki

Categories     High Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7



Baked Haddock With Crumb Topping image

Steps:

  • Preheat the oven to 400 degrees.
  • Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
  • Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
  • Place two tablespoons of water around the bottom of the fish.
  • Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.

Nutrition Facts : Calories 533.2, Fat 28, SaturatedFat 9.7, Cholesterol 178, Sodium 999.3, Carbohydrate 18.4, Fiber 0.9, Sugar 2.3, Protein 50.1

2 lbs haddock or 2 lbs cod fish fillets
32 Ritz crackers, crushed (32 crackers in a sleeve)
1/4 cup parmesan cheese, grated
2 teaspoons garlic powder
1/4 cup chopped fresh flat leaf parsley
3 tablespoons extra virgin olive oil
3 tablespoons butter, drawn

BAKED HADDOCK WITH RITZ CRACKERS RECIPE - (3.7/5)

Provided by á-2409

Number Of Ingredients 4



Baked Haddock with Ritz Crackers Recipe - (3.7/5) image

Steps:

  • Put skinless haddock in baking dish and brush liberally with the melted butter. Sprinkle ritz crackers over haddock and sprinkle with salt and pepper. Sprinkled paprika can be used if preferred. Bake in a pre heated 450 degree oven for 12-15 minutes

2 pounds of haddock
1/2 cup melted butter
1 cup crushed Ritz crackers
Salt and pepper

BAKED COD WITH BUTTERY CRACKER TOPPING

Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.

Provided by Sarah DiGregorio

Categories     easy, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10



Baked Cod With Buttery Cracker Topping image

Steps:

  • Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
  • Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
  • Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

4 ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)
5 tablespoons unsalted butter, melted
1/4 cup minced fresh chives
1/4 cup minced flat-leaf parsley
1/2 lemon, zest and juice, plus more lemon wedges for serving
1 teaspoon onion powder
1 teaspoon garlic powder
4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish
Coarse kosher salt and black pepper
Sweet paprika, for serving

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