Poached Shad Fillets with Sorrel or Spinach Recipe

Serves/Makes: 2 - 3

Ingredients:

  • 1 pound shad fillets
  • 1 cup orange juice, fresh squeezed
  • 1 tablespoon lemon juice
  • 1 shallots, chopped
  • 1 leek, halved, thinly sliced
  • 2 ounces white wine
  • 3 cups sorrel leaves or fresh spinach, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon arrowroot flour, dissolved in 2 teaspoons white wine
  • Salt to taste and black pepper to taste
How to cook Poached Shad Fillets with Sorrel or Spinach:
  • Saute shallots and leek in 1 teaspoon olive oil lightly or until just clear.
  • Add orange juice and white wine. Bring to boil.
  • Sprinkle shad fillets very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes.
  • Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).
  • Remove the shad fillets and spinach to warm plates.
  • Thicken sauce with arrowroot dissolved in white wine and serve with saffron rice.

Notes:

The Poached Shad Fillets with Sorrel or Spinach is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Tip:

If desired, use flounder, tilapia, haddock, cod, etc. (preferably a firm white fish), instead of shad.

This recipe for Poached Shad Fillets with Sorrel or Spinach serves/makes: 2 - 3

The Poached Shad Fillets with Sorrel or Spinach recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shad (more Shad recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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