Broiled Shad with Thyme

Don't be alarmed if the shad fillets are heavily cut into; shad is one of the boniest fish there is, and removing all the bones requires radical surgery. What you're left with, however, are succulent fillets that are ideal for broiling.



Recipe from

Food & Wine


2 pounds shad fillets, cut to make 4 pieces
1 tablespoon olive oil
3/4 teaspoon chopped fresh thyme, plus thyme sprigs for garnish (optional), or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter
4 lemon wedges, for serving


1. Heat the broiler. Lightly oil a broiler pan or baking sheet. Put the fish in the pan and rub the surface with the oil. Sprinkle with the chopped or dried thyme, the salt, and pepper. Dot with the butter.

2. Broil the fish until golden brown and just done, about 4 minutes for 3/4-inch-thick fillets. Decorate with the thyme sprigs, if using. Serve with the lemon wedges.

Fish Alternatives: There's nothing quite like shad. Still, this is a good basic broiled fish recipe to use with other fish fillets, such as red snapper, sea bass, striped bass, pompano, and bluefish.

Variation: Broiled Shad with Oregano: Use 3/4 teaspoon fresh or 1/4 teaspoon dried oregano in place of the thyme.

Wine Recommendation: The richness of this simple preparation is delightful accompanied by an acidic chardonnay. Look for a reasonably priced Mâcon-Villages or Chablis, both from Burgundy in France.

Quick From Scratch Fish & Shellfish,

Food & Wine

January 1997
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