Best Fillets Of Shad Stuffed With Swiss Chard Recipes

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STUFFED SWISS CHARD



Stuffed Swiss Chard image

This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book.

Provided by Joey Jabaley

Categories     Vegetable

Time 1h35m

Yield 40 rolls, 10 serving(s)

Number Of Ingredients 11

40 -50 leaves swiss chard leaves
1 cup rice, washed & drained
1/2 cup chickpeas
1/2 cup vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 green onions
1 cup lemon juice
2 tablespoons dry mint
3/4 cup parsley, finely chopped
water

Steps:

  • Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
  • Remove the ribs from the leaf.
  • Set leaves aside.
  • Drain chick peas.
  • Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
  • Mix well.
  • Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
  • Arrange in saucepan, alternating the direction of each layer.
  • Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
  • Bring to boil, then cover and simmer for 45-60 minutes .
  • All water should have evaporated.
  • If not, remove lid and simmer for a further 10 minutes.
  • Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
  • Serve with yogurt.

SHAD STUFFED WITH SHAD ROE



Shad Stuffed With Shad Roe image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

6 rectangular portions of boneless shad fillets with skin left on, about 36 ounces total weight
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons plus 1/4 cup finely chopped fresh chervil (or use a blend of parsley and tarragon)
2 pairs shad roe, about 3/4 pound total weight
6 tablespoons unsalted butter
1/2 cup finely chopped onion
1 cup finely diced whole-wheat bread
2 hard-cooked eggs, put through a sieve, about 1/2 cup
6 rectangles of parchment or aluminum foil measuring about 12-by-16 inches
6 thin seedless lemon slices with rind left on

Steps:

  • Preheat the oven to 475 degrees.
  • Arrange the shad fillets, skin-side-down, in a baking dish, preferably rectangular or square, in which the portions will fit snugly in one layer. Sprinkle with salt and pepper.
  • Bend the oil, wine and 2 tablespoons of chervil. Sprinkle this over the fish.
  • Pull off and discard the connecting membranes of the roe. Cut the roe crosswise into 1/2-inch-thick slices.
  • Heat the butter in a small skillet, and add the onion. Cook, stirring, until wilted but not browned. Add the pieces of roe, and cook, stirring briefly, just until the roe starts to lose its raw look.
  • Put the bread cubes in a mixing bowl, and add the remaining 1/4 cup of chopped chervil. Add the roe mixture and the sieved eggs. Blend well. Divide the mixture into 6 equal portions.
  • Lay out the 6 rectangles of parchment, and place 1 piece of fillet, skin-side-down, on each piece of paper. Spoon an equal portion of the oil and wine marinade over each. Open up the flaps (from which the bones were removed), and stuff each opening with equal portions of the roe mixture. Pack it loosely. Top each serving with a lemon slice. Fold the parchment neatly, envelope-fashion, sealing the edges. Arrange each filled envelope, sealed-side-down, on a baking sheet.
  • Place in the oven, and bake 13 minutes. To serve, remove the fish from the envelopes and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 14 grams, Sodium 734 milligrams, Sugar 3 grams, TransFat 0 grams

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.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD



Panko-Crusted Halibut with Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Number Of Ingredients 9

7 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
2 shallots, minced
3 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-ounce) halibut fillets
2 tablespoons mayonnaise
1 bunch rainbow chard, washed, stems sliced, and leaves torn

Steps:

  • 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
  • 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
  • 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
  • 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

CHARD-WRAPPED FISH WITH LEMON AND OLIVE



Chard-Wrapped Fish with Lemon and Olive image

Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.

Provided by Adeena Sussman

Categories     Fish     Pescatarian     Chard     Olive     Lemon     Onion     Cilantro     Garlic     Cod     Halibut     Tomato     Rice

Yield 4 servings

Number Of Ingredients 15

2 lemons
⅓ cup pitted mixed olives, plus 12 whole pitted olives
4 tablespoons extra-virgin olive oil
3 cups cilantro leaves, finely chopped (about ¾ cup)
4 garlic cloves, finely minced (4 teaspoons)
1 teaspoon dried red pepper flakes
5 very large Swiss chard leaves (or more as needed), tough ends trimmed
1½ pounds skinless, center-cut white fish fillets, such as halibut or cod
1 teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
1 small onion, diced
1½ tablespoons all-purpose flour
1½ cups chicken stock
½ cup yellow cherry tomatoes, halved
Rice, coucous, or other cooked grain

Steps:

  • Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
  • Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
  • Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
  • Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.

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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