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A spicy Asian marinade matches the shad's assertive flavor with layers of citrus and soy.
Yield: 4 servings
Preparation Time: 15 minutes
Start to Finish Time: 60 minutes
- 2 tablespoons light-brown sugar
- Juice and zest of 1 orange
- 1/4 cup red miso
- 2 cloves garlic, crushed
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil
- Freshly ground black pepper, to taste
- 4 fillets of shad, skin and dark meat removed, making 8 narrow pieces
- 1 (6-ounce) jar marinated artichoke hearts, drained and quartered
In a medium 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 to 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 the pinwheel on a sheet pan lined with nonstick aluminum foil. Repeat with each fillet, then insert a quartered artichoke heart in the center of each pinwheel. Roast pinwheels until juices bubble in the center of each, about 10 to 14 minutes.
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