PLANKED SHAD
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
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
PLANKED STUFFED SHAD
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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
BROILED FILET OF SHAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 2
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.
BAKED STUFFED SHAD
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.
SHAD STUFFED WITH DATES
This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.
Yield serves 6
Number Of Ingredients 12
Steps:
- Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.
- Pit the dates and stuff them with the almond-rice mixture.
- Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.
- Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.
OUTDOOR PLANKED SHAD BAKE
Provided by Charlotte Libov
Categories dinner, main course
Time 1h30m
Yield 16 servings
Number Of Ingredients 4
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
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- Sprinkle salt and pepper on both sides of each fillet. Place fillets, skin side down, in the center of a wooden plank or large ovenproof platter; dot with 2 tablespoons butter. Spoon potatoes around edges of fillets.
- Broil fish and potatoes 5 to 6 inches from heating element 10 minutes or until fish flakes easily when tested with a fork and potatoes are lightly browned. Remove from oven, and dot fish with remaining butter. Sprinkle with parsley, and garnish with lemon slices. Serve immediately.
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