Best Outdoor Planked Shad Bake Recipes
PLANKED SHAD
The American Shad, largest member of the herring family, Alosa Sapidissima, is a beauty of a fish. Shad migrate from their saltwater habitat to spawn in fresh water, thus their common name "poor man's salmon". Peak season in South Carolina occurs in February and March. Despite its relatively short season of about three months, shad fishing was a major part of the economy and culture of the Atlantic Coast. Over a hundred years ago along the Susquehanna River, the fish peddler announced fresh shad for sale with a loud shout - Shad-o-e! - accompanied by a loud blast from his brass horn. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Clean and dress fish.
- Broil for ten minutes; place on a hot, buttered plank, skin side down.
- Season well, pour melted butter over the top and bake at 400F for 15 minutes.
- Protect plank from scorching by coating with damp salt, excluding the parts not covered by the fish. (The salt dries and is easily removed before mashed potato is added.).
- Remove plank from oven and pipe mashed potatoes decoratively around fish.
- Return to oven until potatos are golden and fish well done.
- Garnish with parsley and lemon slices.
Nutrition Facts : Calories 789.5, Fat 57.4, SaturatedFat 19.4, Cholesterol 268.9, Sodium 474.6, Carbohydrate 12.3, Fiber 1.1, Sugar 1.1, Protein 52.7
BAKED STUFFED SHAD
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.
OUTDOOR PLANKED SHAD BAKE
Provided by Charlotte Libov
Categories dinner, main course
Time 1h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Prepare a small bonfire with scraps of any softwood like pine. Ready a plank of hardwood, preferably oak, that is at least an inch thick and about 2 feet long by 2 1/2 feet wide.
- Season the fillets with salt and pepper. Arrange them, skin side down, on the plank. Lay two strips of bacon or salt pork across each fillet. Using large-headed nails, nail through the bacon into the fillets so that they are fastened securely to the plank.
- Prop the plank upright about 6 inches from the fire, with the fillets vertical. Bake 15 minutes; turn the plank so the end previously on the ground is now on top. Bake 15 minutes or so more, until the fish flakes easily with a fork. Remove the nails and bacon, and serve fish immediately with lemon wedges.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 30 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 13 grams, Sodium 688 milligrams, Sugar 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love