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Broiled Shad

A grilled shad fillet seasoned with butter, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Shad

Ingredients

Directions

Prepare

  1. Wash, split, and dry the shad with a cloth.

  2. Lay the shad on a greased grill.

Broil and serve

  1. Broil over clear coals for 15 minutes.

  2. Butter generously before serving.

  3. Serve with lemon and parsley.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shad
Forms the main body of the dish, cooking into flaky, tender flesh over the grill.
Butter
Adds richness and moisture, and helps the surface brown and taste savory.

The step that matters

Drying the shad before broiling. Surface moisture steams the fish instead of letting it brown, and wet skin tends to stick to the greased grill. Patting it dry helps the flesh sear and release cleanly.

“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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