Ingredients:

  • 2 haddock fillets, 6 oz each
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp lemon zest

Instructions:

  1. Pat the haddock fillets completely dry with paper towels. Rub both sides of the fillets with avocado oil, then season evenly with salt, pepper, and smoked paprika.
  2. Preheat the grill to medium-high heat (approximately 400°F/200°C).
  3. Place fillets on the grates and cook undisturbed for 4–5 minutes. Flip gently using a fish spatula and grill for another 3–4 minutes until the flesh is opaque white and reaches an internal temperature of 135°F (57°C).
  4. Remove fish from heat and let rest for 2 minutes to allow carry-over cooking to reach 145°F (63°C).
  5. While fish rests, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds.
  6. Whisk in the lemon juice and lemon zest until the sauce is glossy and thickened.
  7. Pour the lemon butter sauce immediately over the resting fillets and garnish with chopped fresh parsley.