Shad and Shad Roe With Lemon Shallot Butter Sauce

Ingredients

• 2 boneless shad fillets with skin, about 1 1/2 pounds
• 2 pairs shad roe
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    514 calories; 42 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 184 milligrams cholesterol; 96 milligrams sodium

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

Preparation

1. Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
2. Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
3. Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
4. In one of the skillets, add the butter and shallots. Cook and stir until wilted.
5. Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

15 minutes