FILLETS OF SHAD STUFFED WITH SWISS CHARD
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
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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