Ingredients
The fish:
- 2 shad fillets, about 2 pounds each
- 1 cup white wine
- 1 cup lemon juice
- 1 clove garlic, peeled and minced
- 1 small onion, peeled and minced
- 1 bay leaf
- 3 black peppercorns, cracked
The sauce:
- 6 red bell peppers, stemmed, cored, deveined and quartered
- 2 tablespoon Sherry vinegar
- 1 teaspoon saffron threads
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
1006 calories; 63 grams fat; 14 grams saturated fat; 25 grams monounsaturated fat; 14 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 79 grams protein; 340 milligrams cholesterol; 890 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
- Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
- Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour 1/2 cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
- Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.
4 hours 15 minutes
Dining and Cooking