Catholic Recipe: Broiled Shad Roe
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. Parboil Shad Roe (see recipe for Parboiled Shad Roe); wipe dry. Place on greased broiler rack. Sprinkle with lemon juice. Top with slice of bacon. Broil 5 to 7 minutes. If roe is large, turn it, basting surface with pan drippings; broil until firm (about 5 to 7 minutes longer). Serve with pan drippings and chopped parsley. On a fast day use butter instead of bacon.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965