Marino's Shad Stuffed With Spinach
- Total Time
- About 45 minutes
- Rating
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Ingredients
- 4tablespoons unsalted butter
- ½cup onion, finely chopped
- 4teaspoons garlic, minced
- ½cup white wine
- 110-ounce package frozen chopped spinach, thawed and lightly drained
- 4tablespoons cream cheese, cut into pieces
- ½cup mozzarella cheese, shredded
- ½cup Monterey Jack cheese, shredded
- Salt and freshly ground pepper to taste
- 3tablespoons toasted bread crumbs
- 2tablespoons grated pecorino Romano
- 2teaspoons parsley or cilantro, finely chopped
- 2boneless shad fillets, about ¾ pounds each
- 1cup onion, very thinly sliced
- Paprika
Nutritional analysis per serving (6 servings)
497 calories; 36 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 30 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
In 2 tablespoons of butter, saute the onion and 1 teaspoon of garlic until transparent. Stir in 2 tablespoons of wine. Add the spinach, cover and cook over low heat for 5 minutes. Stir in the cream cheese, mozzarella and Monterey Jack. Add another teaspoon of garlic. Season with salt and pepper.
- Step 3
In a small bowl, combine the bread crumbs, pecorino, parsley and remaining garlic.
- Step 4
Place the shad, skin side down, on a well-buttered baking dish and season with salt and pepper. Spoon the spinach filling under the flaps and pat them closed. Top with the bread-crumb mixture, then the sliced onion. Sprinkle on paprika and the rest of the wine and dot with the remaining butter.
- Step 5
Cover with aluminum foil and bake 25-30 minutes. Uncover and brown under the broiler.
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