Is there a way to cook haddock to make it more interesting

Brown it in butter for less than a minute each side, put a tiny amount of white wine or lemon in the pan, take off the heat, and cover.
The fish will cook off heat for 20-30 minutes in a style very much like ceviche, which is fish cooked in acids like lemon or lime with no heat at all.
Meanwhile make a cream sauce. Add something for interesting color, like a little pureed pimentos.
Heat the fish again just to make sure it's done through, and warm.

Haddock is similar to halibut. I actually prefer it over halibut. I have never cooked it longer then 20 minutes, but depends really on the thickness. Haddock is a 'stand alone' fish not needing much embellishment but if you need a bit, serve with lemon and parsley.

Have to revise this cause just cooked haddock in butter and olive oil. Butter does not burn when olive oil is added. Ten minutes in parsley... Served with wild rice, excellent.


Really joy, have you ever cooked haddock.

Brown it in butter for less than a minute each side, put a tiny amount of white wine or lemon in the pan, take off the heat, and cover.
The fish will cook off heat for 20-30 minutes in a style very much like ceviche, which is fish cooked in acids like lemon or lime with no heat at all.
Meanwhile make a cream sauce. Add something for interesting color, like a little pureed pimentos.
Heat the fish again just to make sure it's done through, and warm.

You're making me crave this, and I'm not a big fish eater. Haddock isn't easily found where I live, but I may have to look harder now. Your recipe sounds too yummy to ignore.