Broiled Shad
Ingredients
Directions
Prepare
Split the shad down the back and wash it.
Season the shad well with coarse sea salt.
Heat the gridiron and grease the bars.
Broil and serve
Place the shad on the gridiron and broil it slowly until fully cooked and browned on both sides.
Baste the shad with butter on both sides.
Fold the shad to return it to its original shape and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shad
- Forms the main body of the dish, cooked through by slow broiling to become tender and flaky.
- Butter
- Basting adds moisture and richness to the surface, helping it brown and stay juicy.
- Coarse sea salt
- Seasons the flesh well and draws out some moisture to flavor the fish throughout.
The step that matters
Broiling slowly until fully cooked. Slow heat lets the thick flesh cook through to the center before the outside over-browns or dries. Fully cooked fish should flake easily, and the surface should brown evenly on both sides.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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