Fillets of Shad Stuffed With Swiss Chard
Published February 24, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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 analysis per serving (2 servings)
23 grams carbs; 153 milligrams cholesterol; 637 calories; 22 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 46 grams fat; 7 grams fiber; 1243 milligrams sodium; 37 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes