FILET D'ALOSE RIVIERA (SHAD WITH MUSHROOMS AND TOMATOES)

Filet d'Alose Riviera (Shad with mushrooms and tomatoes) image

Provided by Craig Claiborne

Time 25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 boneless fillet of shad
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup milk
1/2 cup flour
1/4 cup corn, peanut or vegetable oil
1/4 pound fresh mushrooms
3 tablespoons olive oil
1 teaspoon finely minced garlic
1 tablespoon butter
1/2 cup imported canned tomatoes, crushed
2 tablespoons finely chopped parsley

Steps:

Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
Slice mushrooms thin. There should be about two cups.
Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 53 grams, Carbohydrate 31 grams, Fat 68 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 772 milligrams, Sugar 4 grams, TransFat 0 grams