Best Sauteed Shad Fillet With Lemon Recipes

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Easy Pan Fried Sole Fish With Lemon-Butter Sauce image

This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.

Provided by Kittencalrecipezazz

Categories Brunch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 sole fillets
1/2 cup flour
1/2 teaspoon seasoning salt (or use white salt, or to taste)
1/4 teaspoon black pepper (or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

Mix the flour with seasoned salt and pepper in a shallow dish.
Dredge the fish fillets in the flour mixture.
Heat a large skillet over high heat.
Add in about 3 tablespoons butter to the hot skillet.
Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
Season the sauce with salt and pepper.
Pour the warm sauce over the fish.
Serve immediately.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

Shad and Shad Roe With Lemon Shallot Butter Sauce image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 boneless shad fillets with skin, about 1 1/2 pounds
2 pairs shad roe
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Ingredients

Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream

Steps:

Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.