Fillets of Shad Stuffed With Swiss Chard

Ingredients

• 2 shad fillets with skin on
• Juice of 1 lemon
• 1 pound of Swiss chard
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 shallots, minced
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon peanut or vegetable oil
• Lemon quarters for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    627 calories; 45 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 37 grams protein; 153 milligrams cholesterol; 585 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. Put the fillets of shad on a plate and squeeze the lemon juice over the flesh. Remove the stems from the Swiss chard and carefully wash the leaves in several changes of water. Drain and chop.
2. Melt the butter in a frying pan with the olive oil and soften the shallots. Add the chard and cook it until it is wilted. Season with salt and pepper and set aside.
3. Preheat broiler. Take a piece of foil twice the width of the shad fillet and put the shad skin down on one side of the foil so later you can turn the fillet over onto the other side of the foil. Place the Swiss chard in the middle of the fillet and close the overhanging flaps of flesh over it. Flip the fish over on the foil so it is now skin side up. Sprinkle with the peanut oil.
4. Broil the shad until the skin is crisp (about five minutes). Using the foil as a lever, turn the fish over. Broil until done, about three to four minutes and serve with the lemon wedges.