Sauteed Shad Fillet With Lemon Recipes

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.

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.

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.

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.

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. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
• Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
• Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.

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.