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Shad with Sherry Vinegar and Wilted Greens

This recipe appeared in Something Fishy Going On in our Spring 2023 issue.

    For the shad
  • 2 pounds shad filets
  • 2 tablespoons sherry vinegar
  • Coarse flake salt
  • Smoked paprika
  • For the greens
  • 1 pound spinach
  • 2 shallots, sliced
  • 3 tablespoons butter
  • salt
  • nutmeg
  1. Lay Shad on a baking sheet; drizzle with vinegar, salt and paprika. Broil for 7-9 minutes.  

  2. In a large pan, melt butter. Add shallots and spinach and cook over high heat. 

    Season with salt and nutmeg to taste. Serve with Shad.

Chef Jon Davies
Executive Chef