| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish-fs, Grill/broil | 2 | Servings | |
INGREDIENTS
| 3/4 | lb | Shad fillet, up to 1 |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6655 Posted to MC-Recipe Digest V1 #718 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”
Nutrition (calculated from recipe ingredients)
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Calories: 430
Calories From Fat: 271
Total Fat: 30g
Cholesterol: 163.3mg
Sodium: 256mg
Potassium: 842.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 37g