Ingredients
- 1 shad filet
- 1/2 lemon juiced
- 2 cups spinach
- 1 tbsp olive oil
- 2 shallots minced
- 2 cloves garlic minced
- salt as needed
- pepper as needed
- 2 tbsp butter maybe 3
- sherry vinegar as needed
Servings:
Units:
Instructions
- squeeze lemon juice over shad - clean spinach & trim stems
- lay shad skin side down on foil in a half sheet pan - open flaps and drizzle lemon over shad - maybe salt & pepper
- saute shallots & garlic in butter, salt & pepper to taste - add spinach and saute until pretty, but not too wilted, add salt/pepper and splash of sherry vinegar to taste
- place spinach mixture on center of filet, fold flaps over - carefully flip shad over so skin is up
- broil shad (skin up) for like 5 minutes - keep an eye on that 'cause it'll burn fast - once it looks crisp, carefully flip shad and cook for another 5 minutes
Recipe Notes
this was wildly successful - I used a whole filet and it was much more than necessary for a meal for 2 (with shad roe), but I looked forward to leftovers after the first bite
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