Broiled Filet Of Shad Recipes

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BROILED FILET OF SHAD



Broiled Filet of Shad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 2

3/4 to 1 pound shad fillet
Salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens.

SHAD FILLETS BRAISED WITH WILD MUSHROOMS AND TOMATOES



Shad Fillets Braised With Wild Mushrooms And Tomatoes image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 4h15m

Yield Four servings

Number Of Ingredients 17

2 shad fillets, about 2 pounds each
1 cup white wine
1 cup lemon juice
1 clove garlic, peeled and minced
1 small onion, peeled and minced
1 bay leaf
3 black peppercorns, cracked
1/4 pound fresh porcini mushrooms, cleaned and cut into 1/2-inch slices
1/4 pound fresh shiitake mushrooms, cleaned and cut into 1/2-slices
1/2 pound fresh morels
4 plum tomatoes, peeled, seeded, cored and quartered
2 ounces dried porcini
5 cups water
1 teaspoon salt
Pinch sugar
1 tablespoon soy sauce
1 scallion, trimmed and thinly sliced

Steps:

  • Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
  • Preheat the oven to 300 degrees. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Arrange the fresh mushrooms over the top. Add the tomatoes. Cover tightly with foil and bake until the small bones dissolve, about 3 to 4 hours.
  • Meanwhile, place the dried mushrooms and water in a sauce pan and bring to a boil. Reduce the heat and simmer gently for 30 minutes. Stir in the salt, sugar and soy sauce. Add the scallion and simmer until reduced to 1 cup, about 25 minutes. Strain. Set aside.
  • Remove the fish from the oven. Cut the fillets in half and divide among 4 plates, with the mushrooms over the fish. Spoon the sauce over the shad and serve immediately.

FILLETS OF SHAD STUFFED WITH SWISS CHARD



Fillets of Shad Stuffed With Swiss Chard image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 shad fillets with skin on
Juice of 1 lemon
1 pound of Swiss chard
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, minced
Coarse salt and freshly ground pepper to taste
1 tablespoon peanut or vegetable oil
Lemon quarters for garnish

Steps:

  • Put the fillets of shad on a plate and squeeze the lemon juice over the flesh. Remove the stems from the Swiss chard and carefully wash the leaves in several changes of water. Drain and chop.
  • Melt the butter in a frying pan with the olive oil and soften the shallots. Add the chard and cook it until it is wilted. Season with salt and pepper and set aside.
  • Preheat broiler. Take a piece of foil twice the width of the shad fillet and put the shad skin down on one side of the foil so later you can turn the fillet over onto the other side of the foil. Place the Swiss chard in the middle of the fillet and close the overhanging flaps of flesh over it. Flip the fish over on the foil so it is now skin side up. Sprinkle with the peanut oil.
  • Broil the shad until the skin is crisp (about five minutes). Using the foil as a lever, turn the fish over. Broil until done, about three to four minutes and serve with the lemon wedges.

Nutrition Facts : @context http, Calories 633, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 45 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1212 milligrams, Sugar 8 grams, TransFat 0 grams

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