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Broiled Haddocks

Broiled haddocks are grilled fish seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Haddocks

Ingredients

Directions

Prepare the fish

  1. Scale, gut, and wash the haddocks clean, removing the gills and guts without ripping open the bellies.

  2. Dry the fish with a clean cloth.

  3. If there is any roe or liver, set it aside, then flour the fish well.

Grill and serve

  1. Preheat the grill until hot and clean.

  2. Place the haddocks on the grill, turning them two or three times to prevent sticking.

  3. Cook one side until done, then turn to cook the other side.

  4. Serve the fish on a dish with melted butter or anchovy butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Haddocks
Form the main body of the dish, cooking through to flake when done.
Butter
Adds richness and moisture when melted over the cooked fish.
Flour (in the method)
Dusted on the fish to help form a light surface that resists sticking to the grill.

The step that matters

Turning the fish on the grill. Turning the haddocks two or three times helps prevent sticking, since the protein bonds to hot metal and tears when moved too early. Cooking one side fully before turning keeps the flesh intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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