Catholic Recipe: Broiled Shad
Large whole fish may be broiled or grilled, indoors or out. Brush liberally with butter and wrap in two thicknesses of heavy duty aluminum foil. Keep surface of fish 4 inches away from source of heat, and broil, without turning, until the flesh flakes easily — about 20 to 25 minutes.
Preheat broiler 10 minutes. Have shad boned at market and head and tail removed. Cut into 4 to 6 serving-size pieces. Arrange, skin side down, on lightly greased broiler pan. Season with salt and pepper. Combine 1/4 cup melted butter or margarine and 1 tablespoon. lemon juice; brush fish with this mixture. Broil, with top of fish 2 inches below heat, 8 to 10 minutes, basting occasionally with butter mixture.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965