Marino's Shad Stuffed With Spinach

Ingredients

• 4 tablespoons unsalted butter
• ½ cup onion, finely chopped
• 4 teaspoons garlic, minced
• ½ cup white wine
• 1 10-ounce package frozen chopped spinach, thawed and lightly drained
• 4 tablespoons cream cheese, cut into pieces
• ½ cup mozzarella cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• Salt and freshly ground pepper to taste
• 3 tablespoons toasted bread crumbs
• 2 tablespoons grated pecorino Romano
• 2 teaspoons parsley or cilantro, finely chopped
• 2 boneless shad fillets, about 3/4 pounds each
• 1 cup onion, very thinly sliced
• Paprika

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    452 calories; 33 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 27 grams protein; 136 milligrams cholesterol; 325 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Preheat oven to 375 degrees.
2. In 2 tablespoons of butter, saute the onion and 1 teaspoon of garlic until transparent. Stir in 2 tablespoons of wine. Add the spinach, cover and cook over low heat for 5 minutes. Stir in the cream cheese, mozzarella and Monterey Jack. Add another teaspoon of garlic. Season with salt and pepper.
3. In a small bowl, combine the bread crumbs, pecorino, parsley and remaining garlic.
4. Place the shad, skin side down, on a well-buttered baking dish and season with salt and pepper. Spoon the spinach filling under the flaps and pat them closed. Top with the bread-crumb mixture, then the sliced onion. Sprinkle on paprika and the rest of the wine and dot with the remaining butter.
5. Cover with aluminum foil and bake 25-30 minutes. Uncover and brown under the broiler.

About 45 minutes