Sauteed Shad Fillet With Lemon Recipes

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SAUTEED SOLE WITH LEMON



Sauteed Sole with Lemon image

Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/2 cup flour, preferably Wondra
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 gray sole fillets (6 ounces each)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons sliced almonds
1 1/2 tablespoons chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Steps:

  • Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
  • Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
  • Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE



Shad and Shad Roe With Lemon Shallot Butter Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 boneless shad fillets with skin, about 1 1/2 pounds
2 pairs shad roe
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
2 tablespoons finely chopped parsley

Steps:

  • Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
  • Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
  • Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
  • In one of the skillets, add the butter and shallots. Cook and stir until wilted.
  • Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams

EASY BAKED FISH WITH LEMON



Easy Baked Fish with Lemon image

Very good fish recipe! You can use any kind of fish fillet for this.

Provided by JONILEWIS

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 7

1 serving cooking spray
2 pounds tilapia fillets, cut into serving-sized pieces
1 cup dry seasoned bread crumbs
2 tablespoons dried parsley
2 teaspoons lemon zest
½ teaspoon garlic powder
¼ cup melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
  • Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g

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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