Herbed Maryland Shad Recipes

SHAD FILLETS WITH RED PEPPER AND SAFFRON SAUCE

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.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

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.

L'ALOSE MARINEE AUX HERBES (GRILLED MARINATED SHAD WITH HERBS)

Steps:

• Put fillet on platter and sprinkle with salt and pepper. Add oil and turn fish to coat it.
• Add lemon juice, bay leaf and thyme and spread around. Cover and let stand one hour.
• Preheat broiler to high.
• Remove shad from platter and arrange it skin side down on baking dish. Pour marinade into small saucepan and keep warm. Sprinkle fish with paprika, and brush top to coat evenly. Place under broiler about 4 inches from the source of heat, and broil about 5 minutes. Cut fish in half lengthwise.
• Transfer fish to two hot serving dishes. Spoon a little of marinade over each serving. Serve with lemon wedges.

SAUTEED SHAD FILLET WITH LEMON

Steps:

• In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;

HERBED MARYLAND SHAD

Steps:

• Preheat oven to 300 degrees.
• Wash shad and dry with paper towels. Sprinkle inside and out with salt and pepper.
• Put fish on rack of baking pan. Add four cups of water and wine to level just under fish. Add remaining ingredients except the sauce. If necessary, add fifth cup of water to prevent burning.
• Cover tightly and steam for five hours. Baste often. Serve sliced crosswise through bones, with herb butter sauce if desired.