Best 4 Sauteed Shad Fillet With Lemon Recipes

SAUTEED SOLE WITH LEMON

Steps:

• Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
• Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
• Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE

Steps:

• Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
• 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.)
• 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.
• In one of the skillets, add the butter and shallots. Cook and stir until wilted.
• Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

EASY BAKED FISH WITH LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
• Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

FILLETS OF SHAD STUFFED WITH SWISS CHARD

Steps:

• 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.
• 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.
• 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.
• 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.