Shad Fillets With Red Pepper And Saffron Sauce

Name: Shad Fillets With Red Pepper And Saffron Sauce
Total time: 4 h 15 min
Yield: Four servings
Ingredients: 2 shad fillets, about 2 pounds each; 1 cup white wine; 1 cup lemon juice; 1 clove garlic, peeled and minced; 1 small onion, peeled and minced; 1 bay leaf; 3 black peppercorns, cracked; 6 red bell peppers, stemmed, cored, deveined and quartered; 2 tablespoon Sherry vinegar; 1 teaspoon saffron threads; 1 clove garlic, peeled and minced; 2 tablespoons fresh thyme leaves; Salt and freshly ground pepper to taste

By Molly O'Neill

Total Time: 4 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Boning Up on Shad

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Ingredients

Yield:Four servings

The Fish

2shad fillets, about 2 pounds each
1cup white wine
1cup lemon juice
1clove garlic, peeled and minced
1small onion, peeled and minced
1bay leaf
3black peppercorns, cracked

The Sauce

6red bell peppers, stemmed, cored, deveined and quartered
2tablespoon Sherry vinegar
1teaspoon saffron threads
1clove garlic, peeled and minced
2tablespoons fresh thyme leaves
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
Step 2
Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
Step 3
Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour ½ cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
Step 4
Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.