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Source: Food and Wine Quick from Scratch

Broiled Shad with Thyme
Don’t be alarmed if the shad fillets are heavily cut into; shad is one of the boniest fish there is, and removing all the bones requires radical surgery. What you’re left with, however, are succulent fillets that are ideal for broiling.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 4 minutes
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2 pounds shad fillets, cut to make 4 pieces
1 tablespoon olive oil
3/4 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme, plus thyme sprigs for garnish (optional)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
4 Lemon wedges, for serving




Heat the broiler. Lightly oil a broiler pan or baking sheet. Put the fish in the pan and rub the surface with the oil. Sprinkle with the chopped or dried thyme, the salt, and pepper. Dot with the butter.

Broil the fish until golden brown and just done, about 4 minutes for 3/4-inch-thick fillets. Decorate with the thyme sprigs, if using. Serve with the lemon wedges.


Wine Recommendation: The richness of this simple preparation is delightful accompanied by an acidic chardonnay. Look for a reasonably priced Mâcon-Villages or Chablis, both from Burgundy in France.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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