Planked Shad Recipes

PLANKED STUFFED SHAD

Planked Stuffed Shad image

Provided by Molly O'Neill

Categories dinner, weekday, roasts, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 4-pound shad, split and gutted, head, tail and fins intact
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon nutmeg
2 leeks
4 tablespoons melted butter
1 lemon
2 cups bread crumbs
1/4 cup chopped parsley

Steps:

For the plank, use a ceramic baking tile, bread board or pine plank 12 inches square. Soak for 1 hour in water; dry and rub with oil. Put in oven and heat oven to 400 degrees.
Rinse the fish. Mix together the salt, pepper and nutmeg, sprinkle three-quarters of the mixture on the inside and outside of the fish and set the rest aside.
Split leeks in half lengthwise and then widthwise; rinse completely. Put in a shallow pot, cover with cold water and cook over medium heat until tender, about 15 minutes. Drain leeks. Pour 1 tablespoon of the butter over leeks, add the juice of a quarter of the lemon and sprinkle with remaining salt mixture.
Reduce the oven temperature to 375 degrees. Put the leeks inside the shad, sprinkle with bread crumbs and chopped parsley, close the fish, baste it with the remaining butter and juice of rest of the lemon. Place fish on plank and bake 40 minutes. Serve with boiled potatoes and lemon wedges.

Nutrition Facts : @context http, Calories 851, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 54 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 913 milligrams, Sugar 4 grams, TransFat 0 grams

OUTDOOR PLANKED SHAD BAKE

Outdoor Planked Shad Bake image

Provided by Charlotte Libov

Categories dinner, main course

Time 1h30m

Yield 16 servings

Number Of Ingredients 4

Ingredients

6 whole shad fillets, about 8 pounds
Salt and pepper to taste
12 thick slices bacon or salt pork
Lemon wedges

Steps:

Prepare a small bonfire with scraps of any softwood like pine. Ready a plank of hardwood, preferably oak, that is at least an inch thick and about 2 feet long by 2 1/2 feet wide.
Season the fillets with salt and pepper. Arrange them, skin side down, on the plank. Lay two strips of bacon or salt pork across each fillet. Using large-headed nails, nail through the bacon into the fillets so that they are fastened securely to the plank.
Prop the plank upright about 6 inches from the fire, with the fillets vertical. Bake 15 minutes; turn the plank so the end previously on the ground is now on top. Bake 15 minutes or so more, until the fish flakes easily with a fork. Remove the nails and bacon, and serve fish immediately with lemon wedges.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 30 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 13 grams, Sodium 688 milligrams, Sugar 0 grams

BAKED STUFFED SHAD

Baked Stuffed Shad image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 shad fillets, 1 1/2 to 2 pounds each
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
2 cups mushroom stuffing or other fish stuffing
1/4 cup butter or margarine

Steps:

Preheat oven to 400 degrees. Wipe shad fillets with damp paper towel. Season both fillets with salt and pepper and wine. Lay one fillet on a large piece of foil and spoon stuffing onto fillet. Top with second shad fillet, dot with butter and wrap up in foil. Place whole package onto a baking sheet and bake about 30 minutes until fish flakes easily. Serve immediately.

PLANKED SHAD

Planked Shad image

The American Shad, largest member of the herring family, Alosa Sapidissima, is a beauty of a fish. Shad migrate from their saltwater habitat to spawn in fresh water, thus their common name "poor man's salmon". Peak season in South Carolina occurs in February and March. Despite its relatively short season of about three months, shad fishing was a major part of the economy and culture of the Atlantic Coast. Over a hundred years ago along the Susquehanna River, the fish peddler announced fresh shad for sale with a loud shout - Shad-o-e! - accompanied by a loud blast from his brass horn. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Very Low Carbs

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs shad
salt and pepper, to taste
1/2 cup butter, melted
2 cups mashed potatoes, hot
parsley, for garnish
lemon, for garnish

Steps:

Clean and dress fish.
Broil for ten minutes; place on a hot, buttered plank, skin side down.
Season well, pour melted butter over the top and bake at 400F for 15 minutes.
Protect plank from scorching by coating with damp salt, excluding the parts not covered by the fish. (The salt dries and is easily removed before mashed potato is added.).
Remove plank from oven and pipe mashed potatoes decoratively around fish.
Return to oven until potatos are golden and fish well done.
Garnish with parsley and lemon slices.

Nutrition Facts : Calories 789.5, Fat 57.4, SaturatedFat 19.4, Cholesterol 268.9, Sodium 474.6, Carbohydrate 12.3, Fiber 1.1, Sugar 1.1, Protein 52.7

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