Seafood 101

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
Serves 4

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
Sea salt
Freshly cracked black pepper
Juice of 1 lemon
¼ cup fresh basil leaves, broken up in pieces


  1. Carefully separate the lobes of the shad roe and season it with sea salt and freshly cracked black pepper on both sides.
  2. 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.
  3. Add the minced shallot and cook for 3-4 minutes add in minced garlic and sauté until it turns golden.
  4. Carefully add shad roe into the pan and let it brown for 3 to 5 minutes on each side. Remove and keep warm.
  5. 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.
  6. Place prepared Shad roe on plates and spoon the sauce over.

Citrus Broiled Shad with Herbs
Serves 4

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.

  1. Season Shad fillets with a drizzle of olive oil, salt and pepper.
  2. Mix together all ingredients to prepare the sauce.
  3. 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.
  4. Transfer fish to serving dishes. Spoon sauce over each serving. Serve with lemon wedges.

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