1 lb. shad fillet
1/4 c. vegetable oil
2 Tbsp. lemon juice
3 cloves garlic, minced
1 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. thyme
lemon wedges for serving
Shad is a strongly flavored fish that is only seasonally available. Shad is known for its many bones - lots of recipes call for really long cooking times so the bones dissolve. We made this with what the fishmonger labeled "boneless shad fillets"...which meant that there were a certain amount of bones, but not a whole lot. A springtime treat!
Yield: 2 servings, 1/2 lb. fish per person
If you need to, cut the fillets so that all the fish will fit on the broiler pan together.
In a small bowl, combine vegetable oil, lemon juice, garlic, paprika, salt, pepper, and thyme.
Spray the broiler pan well with nonstick spray.
Place the fish skin side up on the broiler pan. Brush with the oil and garlic mixture.
Place in the oven and broil about 3 inches from the heat for about 5 minutes.
Remove the fish from the oven. Get a great big spatula (maybe 2 - the half-done fillet can be a little slippery). Flip the fish to be skin side down. Brush with the oil-garlic mixture.
Return the broiler pan to the oven for about 7 more minutes, or until the fish flakes easily when tested with a fork.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011