Shad and Roe With Tomatoes and Shallots
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2boneless shad fillets, cut into 4 pieces crosswise
- 2pairs shad roe, in 4 pieces
- Salt and freshly ground pepper to taste
- ¼cup milk
- ½cup flour for dredging
- 3tablespoons corn or vegetable oil
- 3tablespoons olive oil
- 2tablespoons butter
- 6ripe plum tomatoes (about 1 pound) cored and skinned, cut into small cubes
- 1medium-size zucchini cored and cut into ¼-inch cubes
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
527 calories; 41 grams fat; 9 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 21 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the fillets and the roe in a flat dish. Sprinkle with salt and pepper. Add the milk, coating the fillets and the roe.
- Step 2
Dredge the fish and the roe in the flour and remove the excess.
- Step 3
Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer. Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally. Turn and cook for 2 minutes. Transfer to a warm platter and keep warm. If the pan is not large enough, cook in two segments.
- Step 4
Discard the cooking oil and wipe out the skillet. Add the olive oil and the butter. Add the zucchini and tomatoes, salt and pepper to taste. Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly. Add the shallots and garlic. Cook about a minute more, shaking the skillet. Pour this mixture over the fish, sprinkle with parsley and serve immediately.
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Katherine
How I wish I could have that again. I live in Arizona, have never seen shad or roe. My husband and I used to have our annual right of spring with this, fresh peas, parsley buttered potatoes, a crisp chilled white wine, and daffodils. All purchased from the sweetest little grocery store in West Chester, PA, now gone. Fond memories.
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