Steamed Shad Recipes

SAUTEED SHAD FILLET WITH LEMON

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.;

STEAMED SHAD

Steps:

• Preheat oven to 300 degrees. Combine all ingredients except shad in a steamer large enough to hold the fish. The liquid should barely reach the rack. If necessary, add equal proportions of wine and lemon juice until it does, but do not allow shad and liquid to meet.
• Place the fish on the rack. Cover tightly and steam for 5 hours. Serve immediately.

INDOOR SHAD BAKE

Steps:

• You can use a plank of hardwood at least an inch thick, or a broiling pan large enough to accommodate both fillets. If you use a plank, put a pan or foil tray larger than the plank on the oven rack below it to catch the drippings.
• Preheat the oven to 425 degrees. If you use a plank, spread it with vegetable oil and heat it in the oven for 5 minutes.
• Season the fillets with salt and pepper and arrange them, skin side down, in the broiling pan or on the hot plank. Lay the slices of bacon diagonally across the fish.
• Bake 15 minutes, then turn the heat down to 350 degrees and bake 10 minutes or so more, until the fish flakes easily with a fork. Discard the bacon and serve immediately with lemon wedges.