Broiled Marinated Shad

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons lemon juice
  • 1 bay leaf, crushed
  • teaspoon ground thyme
  • ¼ cup salad oil
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 2 pounds boneless shad fillets
  • 3 tablespoons melted butter
  • 1 lemon, thinly sliced


    1. Combine the lemon juice, bay leaf, thyme, oil, salt and pepper to taste in a shallow pan. Add the fish and marinate for thirty minutes, turning once. Drain.

    2. Preheat broiler.

    3. Place the fish on the broiler rack and broil for ten to fifteen minutes, or until fish flakes easily when tested with a fork. Turn once as it broils. Transfer fish to a hot platter. Sprinkle with melted butter and garnish with lemon slices.