NEW YORK'S SEAFOOD COUNCIL: SHAD RECIPES

Basic Broiled Shad
Serves 6

Ingredients

Method

2 pounds

Shad fillets, boned

Cut fillets into serving size portions and rinse and pat dry with paper towels as necessary. Combine olive oil, lemon juice, onion, paprika, thyme, salt, and pepper to make a sauce. Place fish, skin side up, on a broiler pan coated with non-stick vegetable spray. Brush fillets with the sauce. Broil for 5 minutes about 3-4 inches from the heat source. Carefully turn fillets and brush the other side with sauce. Broil for an additional 5 to 7 minutes or until fish is lightly browned and flakes easily with a fork. Transfer fish to a serving platter and garnish with parsley and lemon wedges or slices.

1/4 cup

Olive oil

2 tsp.

Lemon juice

1 tsp.

Onion, grated

1 tsp.

Salt

1 tsp.

Paprika

1/4 tsp.

Thyme, crushed

Pepper, freshly ground, to taste

Parsley

Lemon wedges or slices

Recipe from New Jersey Sea Grant Marine Advisory Service

Ingredients		Method
2 pounds	Shad fillets, boned	Cut fillets into serving size portions and rinse and pat dry with paper towels as necessary. Combine olive oil, lemon juice, onion, paprika, thyme, salt, and pepper to make a sauce. Place fish, skin side up, on a broiler pan coated with non-stick vegetable spray. Brush fillets with the sauce. Broil for 5 minutes about 3-4 inches from the heat source. Carefully turn fillets and brush the other side with sauce. Broil for an additional 5 to 7 minutes or until fish is lightly browned and flakes easily with a fork. Transfer fish to a serving platter and garnish with parsley and lemon wedges or slices.
1/4 cup	Olive oil
2 tsp.	Lemon juice
1 tsp.	Onion, grated
1 tsp.	Salt
1 tsp.	Paprika
1/4 tsp.	Thyme, crushed
	Pepper, freshly ground, to taste
	Parsley
	Lemon wedges or slices