Broiled Filet Of Shad Recipe - Cooking Index
Broiled Filet Of Shad Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Shad fillet - (to 1 lb) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Tomato Garnish | ||
| 4 | Vine ripened tomatoes | |
| 1 tablespoon | 15ml | Capers - drained |
| 1 tablespoon | 15ml | Sherry wine vinegar |
| 1 | Olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Snipped chives |
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.)
For the tomato garnish: Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad.
When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives. Serve with buttered spinach or other greens.
This recipe yields 2 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6655)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.