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Haddock Dilly

Russ Myers


Haddock was always the go to fish when I was a child, and that was a long time ago. My Grandparents served this fish any time it went on sale, otherwise it was catfish which my Grandpa had caught down in the river, (Wabash River).
Hadock is not only tasty, but for me brings back a flood of memories of my childhood.


★★★★★ 1 vote

4 Servings
1 Hr 10 Min
10 Min
Stove Top


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1/2 c
plain yogurt
1/2 c
peeled, chopped cucumber
3 Tbsp
1 Tbsp
chopped fresh dill weed
salt to taste
1 1/2 lb
fresh or thawed haddock fillets, about 1-inch thick
3 c
1/2 c
dry white wine

How to Make Haddock Dilly


  • 1In a small bowl stir together yogurt, cucumber, mayonnaise and dill weed. Season with salt. Cover and refrigerate at least 1 hour.
  • 2Rinse fish; pat dry with paper towels. In a large skillet bring water and wine to boil. Gently add fish. Return to a boil; reduce heat. Cover and simmer for 10 to 11 minutes or until fish flakes with a fork (145 degrees F.) Serve with cucumber sauce.

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About Haddock Dilly

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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9 Catfish Recipes To Make For Dinner

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