Pan-Seared Shad Fillet with Citrus and Parsley



By Peter Hoffman

Serves two

The executive chef and owner of Manhattan’s Savoy and Back 40 restaurants, Hoffman likes to top this with “a mess of sautéed young spinach, root crowns and all.” Look for his story on shad (“Net Loss”) in the March/April 2009 issue.

3 healthy sprigs flat-leafed parsley, roughly chopped

1 small spring of fresh rosemary, destemmed and chopped

2½ half-inch-wide strips of citrus zest (lemon, tangerine, orange, or a mix) cut fine or microplaned

1 shallot, minced

1 fillet boned shad, halved crosswise

1 splash olive oil

Salt and fresh-ground pepper

Preheat oven to 350°.

Mix together the herbs, zest and shallot; you have just made a gremolata. Open the flaps of the shad, stuff with the herb mix, season with salt and pepper and close the flaps. Look at what a pretty piece of fish you have, with all the flavor agents hiding inside. Heat a splash of olive oil in an ovenproof skillet over medium heat, then add the fillet, flesh-side down. When the flesh is set up a bit and you can see a little browning, turn the fish over. Finish cooking in the oven for 3–5 minutes.