Baked Haddock and Scallops on the Grille

On these hot summer days you quickly get sick of hamburgers or even steaks on the grille. If you love haddock and scallops like I do, you will fully enjoy these baked Haddock and Scallops on the Grille.

Yesterday I went to Costco and found these great Haddock fillets and HUGE dry scallops.

I knew right away what last nights dinner was…..Baked Haddock and Scallops. And for that matter…tonight’s as well.

Making fish on the grille is super easy. First, you have to have a fairly large grille (mine has 6 burners). I put three of the burners on, on one side. The temp gets pretty high with the three burners, so no worries of not getting hot enough.

While the grille is heating up, I tear off apiece of Reynolds Wrap Pitmasters Choice aluminum foil. I fold in half so there is a double thickness of aluminum foil. I fold up the sides on all sides, and viola! I have my pan. You can also use a small foil pan if you have one.

I melt some butter and mince a half a clove of garlic.

Put melted butter in the bottom of the foil and add a little garlic. If you don’t like garlic, its Ok to eliminate. Then I put the haddock or scallops in the pan. Make sure to fold over the thin tail end of the fish so it all cooks evenly.

I drizzle a hint of butter over the top of the fish or scallops, and now its ready for the topping.

I melt a stick of butter (or half depending how much you are making), in the microwave. I take 2 stacks (or 1 depending how much fish you are making), of Nabisco Ritz crackers or Keebler Townhouse crackers. The point is you need a soft buttery cracker. I throw them in a zip top bag and roll with a rolling pin. Put your crumbs in a bowl and add melted butter. Blend with a fork, until fully incorporated. You can also add scallops, fish, shrimp or any other seafood to make a seafood stuffing. Don’t even attempt to use just cracker crumbs without the butter. The crumbs on the bottom of the dish will be soggy. 

Spread the cracker mixture over the fish or scallops.

Put the fish on the grille on the “unheated” side. Using an instant read thermometer, cook until the fish is 145 degrees F and scallops 130 degrees F.

This is a perfect way to bake fish or seafood in the Summer!

Baked Haddock and Scallops on the Grille

Print Recipe
Serves: 2 Cooking Time: 20min


  • 6-8 large dry sea scallops
  • 3/4 lb fresh haddock, skinned
  • 1-1/2 sticks butter, melted
  • 1/2 clove garlic, minced
  • 2 stacks buttery crackers, crushed to crumbs
  • 1/8 tsp dried parsley



Tear off apiece of Reynolds Wrap Pitmasters Choice aluminum foil. Fold in half so there is a double thickness of aluminum foil. Fold up the sides on all sides, and you have a pan. Or, you can use a small foil pan.


Put some melted butter just to cover the bottom. Add, a small amount of garlic if desired.


Place the fish and/or scallops in the dish.


Sprinkle with a little dried parsley.


Take the stacks of crackers and put in a zip top bag. Roll into crumbs with a rolling pin.


Put crumbs in a bowl put enough melted butter in the crumbs and blend with a fork until crumbs are pretty moistened with butter. You don't have to go overboard,but make sure they are coated.


Coat the top of the fish/scallops with the cracker crumbs.


Put on the grille on the unheated side for about 20 minutes, or until an instant read thermometer reads 130 degrees F.


Add more quantity of fish and crumbs to this recipe to feed more people.


Perfect accompaniments are Roasted Potatoes…

and Sauteed French Green Beans.

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