Return to Content

Miso-Roasted Shad Fillet

by in May 2005
Miso-Roasted Shad Fillet
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 15

Yield: 4 servings

One of the sure signs of spring in New England is the return of native shad, which migrate annually from the ocean and up the Connecticut River each spring to spawn. Here, a spicy Asian-inspired marinade matches the fish’s assertive flavor with layers of citrus and soy.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons light-brown sugar
  • Juice and zest of 1 orange
  • 1/4 cup red miso
  • 2 garlic cloves, crushed
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons sesame oil
  • Freshly ground black pepper, to taste
  • 4 shad fillets, skin and dark meat removed (8 narrow pieces)
  • 1 (6-ounce) jar marinated artichoke hearts, drained and quartered


In a medium-size nonreactive bowl, dissolve brown sugar in orange juice; then whisk in zest, miso, garlic, ginger, sesame oil, and pepper. Add fillets and turn to coat completely; marinate 30—45 minutes.

Preheat oven to 400°. Wipe excess marinade from fillets. Wrap a fillet around your index finger to form a pinwheel, beginning with the wide end, skin side in. Place pinwheel on a sheet pan lined with aluminum foil. Repeat with each fillet.

Insert a quartered artichoke heart into the center of each pinwheel. Roast until juices bubble in the center of each pinwheel, 10—14 minutes.
Updated Tuesday, March 29th, 2005

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111