Filet d'Alose Riviera (Shad with mushrooms and tomatoes)

Ingredients

• 1 boneless fillet of shad
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¼ cup milk
• ½ cup flour
• ¼ cup corn, peanut or vegetable oil
• ¼ pound fresh mushrooms
• 3 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1 tablespoon butter
• ½ cup imported canned tomatoes, crushed
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    585 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 22 grams protein; 87 milligrams cholesterol; 138 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
2. Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
3. Slice mushrooms thin. There should be about two cups.
4. Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
5. Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
6. Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.

25 minutes