Miso-Roasted Shad Fillet


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 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 30-45 minutes.

Preheat oven to 400°F. 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 to 14 minutes.


4 servings

Preparation Time

15 Minutes

Total Time

60 Minutes

Leave a Comment