Shad Stuffed With Dates Recipes

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BAKED STUFFED SHAD



Baked Stuffed Shad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

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.

SHAD STUFFED WITH DATES



Shad Stuffed with Dates image

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

1/4 cup finely chopped blanched almonds
2-3 tablespoons cooked rice
1 teaspoon sugar
1/2 teaspoon ground cinnamon plus 1/4 teaspoon to garnish (optional)
Pepper
1/4 teaspoon ground ginger
1-2 tablespoons butter
8 ounces fresh dates (dried ones will do, but choose soft, juicy ones)
A 3-pound boned shad
Oil
Salt
1/2 onion, finely chopped

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.

TROUT STUFFED WITH DATES



Trout Stuffed With Dates image

This is a North African version of trout in foil packets. The spices, combined with the dates and rice, are a wonderful combo and the aroma is divine! This is also good if you use banana leaves to wrap the trout. The leaves give it a slightly different flavor, but it works. Try a side of Saffron Rice (my recipe #502997) but use almonds in place of the pistachios.

Provided by Jostlori

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium fresh trout, whole
3/4 cup dates, chopped
1/4 cup cooked rice
1 onion, finely chopped
4 tablespoons fresh coriander, minced (cilantro)
1/4 teaspoon ginger, ground
1/4 teaspoon cinnamon
1/3 cup blanched almond, chopped
3 tablespoons butter, softened
cinnamon, for dusting

Steps:

  • Preheat oven to 350F.
  • Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper.
  • Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper.
  • Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels.
  • Wrap the fish neatly and seal the edges of the foil.
  • Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.

Nutrition Facts : Calories 252.4, Fat 15.2, SaturatedFat 6, Cholesterol 22.9, Sodium 80.5, Carbohydrate 29.1, Fiber 4, Sugar 19.2, Protein 4

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