A Springtime Delicacy.
Chefs prepare shad and shad roe in a variety of ways. Here are two of our favorite recipes from chef Steven.
Pan-Fried Shad Roe with Citrus Herb Sauce
Four lobes of shad roe
¼ cup each of flour and yellow corn meal
½ stick of sweet butter
1-2 Tbls. olive oil
1 shallot, peeled and minced fine
4 large cloves of garlic, peeled and minced fine
¼ cup minced Italian parsley
¼ cup capers
Freshly cracked black pepper
Juice of 1 lemon
¼ cup fresh basil leaves, broken up in pieces
- Carefully separate the lobes of the shad roe and season it with sea salt and freshly cracked black pepper on both sides.
- Dust with flour and corn meal mixture. Heat up a cast iron pan over medium heat and add 1 tablespoon of butter and olive oil.
- Add the minced shallot and cook for 3-4 minutes add in minced garlic and sauté until it turns golden.
- Carefully add shad roe into the pan and let it brown for 3 to 5 minutes on each side. Remove and keep warm.
- Lower the heat and add the remaining butter to the pan with the chopped parsley. Squeeze in the lemon juice into a sauce. Add in capers and a drizzle of olive oil add in basil. Taste and adjust the flavor with salt and pepper.
- Place prepared Shad roe on plates and spoon the sauce over.
Citrus Broiled Shad with Herbs
4 small boneless shad fillets
½ tsp. salt
Freshly ground pepper to taste
2 Tbls. olive oil
¼ cup olive oil
¼ cup lemon juice
1 tsp freshly chopped Italian parsley
½ tsp fresh chopped thyme
½ tsp smoked paprika
1 tsp lemon zest
Lemon wedges for garnish
Preheat broiler to high.
- Season Shad fillets with a drizzle of olive oil, salt and pepper.
- Mix together all ingredients to prepare the sauce.
- Arrange Shad fillets skin side down on baking dish. Place under broiler about 4 inches from the source of heat, and broil about 5 minutes.
- Transfer fish to serving dishes. Spoon sauce over each serving. Serve with lemon wedges.
According to our Experts, here's What’s in Season in our Seafood Department.