Mamta's Kitchen

Barbecued or Baked Spicy Haddock (Fish)

Barbecued or Baked Haddock (Fish)

William Young

This is a very quick recipe and very tasty. You can serve it as part of a main course, with a rice pilaf or a salad or any vegetables of choice. Any other type of fish can also be used. Use either of the marinade recipes given below. Serves 4

Also see BBQ Selection and Marinade Selection.


  • 4 Haddock/Cod/Skate fillets, 1 good size fillet per person (ask the fishmonger to do this for you). Any other fish of choice can be used.

  • Aluminium foil to wrap the fish

  • Marinade 1

  • 2 tsp. Chinese chilli oil with solids

  • 2 tsp. light Soya sauce

  • Juice of half a lemon

  • 2 cloves of garlic, crushed/grated

  • 1/2 inch ginger root, grated

  • A sprig of mint/dill/chives/slices of lemon

  • Extra salt and pepper, if needed

  • Marinade 2, Four sauce marinade

  • 2 tbsp. chilli oil with solids

  • 2 tbsp. tomato ketchup

  • 2 tbsp. Soya sauce a

  • 1 tsp. (or more) Encona or similar chilli sauce

  • 2 tbsp. chopped dill or a sprig of mint/chopped chives/slices of lemon


  1. Wash, drain and towel dry fish fillets

  2. Mix all marinade ingredients in a bowl, adjust seasoning

  3. Cover each fillet on both sides with this marinade.

  4. Place on double folded (for strength) aluminium foil and make a parcel.

  5. Leave in the fridge until needed.

  6. Cook on a BBQ or in a pre-heated oven at 180 C or 350F, gas mark 4, for 20 minutes.

  7. Serve hot with salad or rice or a selection of vegetables.

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