As I mentioned before, when I like a meal at the restaurant I will always try to recreate it at home. Sometimes I succeed and other times not so much. This one is definitely a success thanks to Bonefish website that shared the recipe. It is not a regular item on their menu as haddock is not always available, but any white fish will do. Try grouper, halibut, cod or tilapia. Don’t let the lengthy process discourage you. It is really not that hard to make, it just needs some time but the end result is worth all the effort. If you like fish, that is. Bonefish fish nonetheless.
1 cup Bread Crumbs
1 tablespoon Fresh or Dry Chopped Parsley
¼ cup Grated Parmesan Cheese
1 tablespoon Fresh Chopped Garlic
½ teaspoon Salt
¼ teaspoon Black Pepper
4 – 8oz. Fresh Haddock Filets (or other white fish)
2 oz. Feta Cheese
8 oz. Unsalted Butter (about 2 sticks)
Mix bread crumbs, parsley, powdered parmesan cheese, garlic, salt and pepper very well and place in freezer until ready to use.
Slowly melt butter in a small skillet. Let melted butter cool to room temperature. Brush butter heavily and entirely over each haddock filet.
Remove breading from freezer and pour 1 cup into a wide pan. Gently roll haddock in breading covering entire fish. Repeat as necessary.
Place breaded haddock in a flat pan lined with wax paper and place in refrigerator for one hour.
I was making this in January and let’s face it: I wasn’t going to fire up the grill. I used the electric griddle instead and it was still very tasty. Granted, it didn’t have that awesome smoked wood flavor. Oh well…next time.
1 bag Oak Wood Chips
Add oak wood chips to grill. Heat grill to medium heat. It is important that grill is not overheated.
Oil grill and gently place haddock. Cook until haddock reaches an internal temperature of 145 degrees Fahrenheit, flipping once (approx. 6 minutes on each side).
After flipping, add Feta Cheese to top of haddock and allow it to soften.
Place all grilled haddock onto a large platter.
Top the haddock with lemon basil artichoke lemon butter sauce. Serve hot.
Lemon Basil Artichoke Butter Sauce
1 tbs. Fresh, Chopped Garlic
1 tbs. Fresh, Chopped Shallots (Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. Shallots are often thought to be another variety of onion, but they are actually a species of their own.)
2 tbs. Dry White Wine (preferably Chablis)
3 tbs. Fresh Lemon Juice
½ lb. Cold Unsalted Butter
1 pinch Salt
12 Artichoke Hearts
1 tsp. Fresh Basil (cut into strips). I used dry.
Place all lemon butter sauce ingredients into a sauce pan on low heat. Reduce ingredients by half. Once sauce has reduced, add artichoke hearts and fresh basil.
Slowly add butter (in ¼ inch squares) and continually swirl with a wire whip on low heat. Temperature should be maintained at 110 degrees Fahrenheit before serving.
Sauce should be creamy and smooth.
I served it with a side of garbanzo beans, also from Bonefish. Recipe to follow.
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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