Best Steamed Shad Recipes

SHAD AND SHAD ROE WITH MUSHROOMS

Shad and Shad Roe With Mushrooms image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 shad fillets with skin
1/4 cup milk
Salt and freshly ground pepper to taste
4 tablespoons instant flour
2 pair shad roe
4 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1 tablespoon finely chopped garlic
Juice of 1/2 lemon
4 tablespoons chopped parsley

Steps:

Cut the fillets in half crosswise.
Combine the milk, salt and pepper in a shallow dish and place the flour in another dish. Dip the fillets and the roe into the milk, then in the flour to coat both sides. Shake off any excess flour.
Heat 2 tablespoons of the oil in a nonstick skillet over high heat. Add the fish to the pan, skin side up, then the roe. If the pan is too small, cook as much as you can, set aside to keep warm and repeat. Saute the shad for about 2 minutes on one side or until golden brown. Carefully turn the shad and the roe. When they are golden brown cover the pan tightly and continue cooking until they are cooked through, about 5 to 6 minutes depending on the size of the roe. Transfer the fillets and roe to a warm plate and keep warm.
In the same skillet add the remaining oil and the mushrooms, salt and pepper. Cook over high heat, shaking the pan and stirring or tossing occasionally, until the mushrooms are golden brown.
Add the garlic, shaking and tossing for 20 seconds. Do not brown the garlic. Add the lemon juice and parsley. Blend well and spoon the mixture over the fish. Serve Immediately.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 2 grams

SAUTEED SHAD FILLET WITH LEMON

Sauteed Shad Fillet with Lemon image

Provided by Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

1 cup instant flour
Salt and pepper
1 pound shad fillet
2 tablespoons vegetable oil
2 tablespoons butter
Juice of one lemon
1/4 cup chopped parsley

Steps:

In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;