Marino's Shad Stuffed With Spinach
Published May 13, 2000
- Total Time
- About 45 minutes
- Rating
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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 ¾ pounds each
1 cup onion, very thinly sliced
Paprika
Nutritional analysis per serving (6 servings)
12 grams carbs; 146 milligrams cholesterol; 506 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 16 grams saturated fat; 36 grams fat; 3 grams fiber; 639 milligrams sodium; 30 grams protein; 3 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.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 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.
- Step 3
In a small bowl, combine the bread crumbs, pecorino, parsley and remaining garlic.
- Step 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.
- Step 5
Cover with aluminum foil and bake 25-30 minutes. Uncover and brown under the broiler.
Private Notes