Craig Claiborne

Broiled Haddock with Lemon Sauce

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds haddock fillets
  • 3 tablespoons lemon juice
  • Salt and freshly ground black

Method

  1. Preheat broiler.

  2. Cut the fish into serving pieces and place on an oiled broiler pan. Brush with one tablespoon of the lemon juice and season with salt and pepper. Dot with the butter.

  3. Broil for about seven minutes, or until the fish flakes easily when tested with a fork.

  4. Combine the oil, mustard, water, additional