Coastal Garden Haddock Pouches on the Grill
When summer rolls around, I find myself looking for easy dinners that don’t heat up the kitchen. That’s exactly why I love these Coastal Garden Haddock Pouches. Everything cooks together in one foil packet right on the grill. As a bonus, cleanup is practically nonexistent.
This recipe came together one evening when I had fresh zucchini, cherry tomatoes, onions, and baby potatoes that needed to be used. Since haddock is always a favorite around our house, I decided to combine everything into a foil pouch and season it with plenty of Old Bay, lemon, and garlic. The result was a light yet satisfying meal packed with fresh summer flavor.
What I love most about these Coastal Garden Haddock Pouches is how the vegetables create their own sauce as they cook. The cherry tomatoes burst, the onions soften, and the lemon butter mingles with the Old Bay seasoning. Meanwhile, the haddock stays tender and flaky. Furthermore, the green olives add just the right amount of salty, coastal flavor that makes this recipe feel a little special.
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Whether you’re grilling on the patio, camping, or simply looking for an easy weeknight dinner, these foil pouches are a delicious way to enjoy fresh haddock and garden vegetables.
Table of contents
- Coastal Garden Haddock Pouches on the Grill
- Why You’ll Love These Coastal Garden Haddock Pouches
- Ingredients for Coastal Garden Haddock Pouches
- How to Make Coastal Garden Haddock Pouches
- Nettie’s Kitchen Tip
- What to Serve with Coastal Garden Haddock Pouches
- Frequently Asked Questions
- Final Thoughts
- Reader Favorites
Why You’ll Love These Coastal Garden Haddock Pouches
- Easy cleanup with individual foil packets
- Perfect for grilling season
- Loaded with fresh summer vegetables
- Tender, flaky haddock every time
- Great for camping trips
- Naturally gluten-free
- Full of fresh lemon and Old Bay flavor
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Ingredients for Coastal Garden Haddock Pouches
For the Haddock Pouches
- 4 haddock fillets (about 5–6 ounces each)
- 1 pound red baby potatoes, halved
- 1 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes
- 1 medium sweet onion, sliced
- 1/2 cup sliced green olives
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Feta Cheese (optional)
How to Make Coastal Garden Haddock Pouches
Step 1: Prepare the Potatoes
Bring a pot of water to a boil. Cook the baby potatoes for about 5 to 7 minutes. Drain well and allow them to cool slightly.
Step 2: Assemble the Pouches
Lay out four large sheets of heavy-duty foil.
Divide the potatoes, zucchini, cherry tomatoes, onions, and green olives evenly among the foil sheets.
Drizzle the vegetables with olive oil and season lightly with salt and pepper.
Place one haddock fillet on top of each vegetable pile.
Step 3: Add the Seasonings
Top each fillet with minced garlic, Old Bay seasoning, a tablespoon of butter, and a few lemon slices.
Step 4: Seal the Pouches
Fold and seal the foil packets tightly. Leave a little room inside each pouch for steam to circulate.
Step 5: Grill
Place the pouches on a preheated grill set to medium heat, approximately 375°F.
Cook for 15 to 18 minutes, or until the haddock flakes easily with a fork and the vegetables are tender.
Step 6: Finish and Serve
Carefully open the pouches.
Sprinkle with fresh parsley and feta cheese, serve immediately with extra lemon wedges if desired.
Nettie’s Kitchen Tip
I like using two sheets of foil for each pouch. First, I place one sheet lengthwise and then another crosswise. After filling the pouch, I fold and seal the first layer before rotating and sealing the second layer. This double-wrap method helps keep all those flavorful juices inside the packet and prevents leaks on the grill.
What to Serve with Coastal Garden Haddock Pouches
Since the potatoes and vegetables cook right in the packet, this recipe can easily stand on its own. However, if you’re feeding a crowd, try serving it with:
Frequently Asked Questions
Can I use frozen haddock?
Yes. Just thaw the haddock completely and pat it dry before assembling the foil packets.
Can I make these pouches in the oven?
Absolutely. Bake the sealed pouches at 400°F for about 18 to 22 minutes.
Can I prepare the pouches ahead of time?
Yes. Assemble the packets up to 8 hours in advance and store them in the refrigerator until ready to grill.
Final Thoughts
These Coastal Garden Haddock Pouches are one of my favorite summer dinners because they combine fresh vegetables, flaky fish, and easy cleanup in one simple package. Plus, the combination of Old Bay, lemon, garlic, and green olives gives this recipe a coastal-inspired flavor that feels a little different from traditional foil packet meals.
If you try this recipe, I’d love to hear how it turned out. Be sure to leave a comment below and let me know what vegetables you added to your pouches!
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Reader Favorites
Coastal Garden Haddock Pouches
Equipment
Ingredients
- 4 haddock fillets 5–6 ounces each
- 1 pound red baby potatoes halved
- 1 medium zucchini sliced
- 1 cup cherry tomatoes
- 1 medium sweet onion sliced
- 1/2 cup green olives sliced
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 lemon sliced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley
- feta cheese optional garnish
Instructions
- Preheat grill to 375°F. If baking, preheat oven to 400°F.
- Bring a pot of water to a boil. Add the baby potatoes and cook for 5 to 7 minutes. Drain well.
- Tear eight sheets of heavy-duty foil. For each pouch, place one sheet lengthwise and another crosswise.
- Divide the potatoes, zucchini, cherry tomatoes, onions, and green olives evenly among the foil sheets.
- Drizzle the vegetables with olive oil and season lightly with salt and pepper.
- Place one haddock fillet on top of each vegetable pile.
- Sprinkle each fillet with Old Bay seasoning and garlic.
- Top each fillet with 1 tablespoon butter and several lemon slices.
- Fold and seal the first sheet of foil. Rotate and seal the second sheet tightly to prevent leaks.
- Place pouches on the grill and cook for 15 to 18 minutes, or until the fish flakes easily with a fork.
- If baking, place pouches on a baking sheet and bake for 18 to 22 minutes.
- Carefully open the pouches, sprinkle with fresh parsley, and serve immediately.
Notes
- Double wrapping the foil helps keep all the flavorful juices inside the pouch.
- Feta cheese can be sprinkled over the fish after cooking for a coastal-inspired twist.
- Great for camping, cookouts, and easy weeknight dinners.
- Haddock is done when it reaches an internal temperature of 145°F and flakes easily with a fork.