Pan-Fried Shad Roe with Lemon Parsley Sauce

Spring has sprung, and that means we have Shad Roe!

This springtime delicacy is full of rich, briny goodness that scrambles up perfectly with eggs, but it’s also delicious on its own, pan-fried!

Here’s a yummy recipe we whipped up this week that’s super easy and can be done in less than 20 minutes!

INGREDIENTS

1 Shad Roe Set from J&W Seafood (Grab more if serving more people)

2 Tbsp of Butter or Ghee

Artisan Olive Oil (Can Be Found At J&W)

3 Cloves of Garlic (or more, your preference)

Chopped Parsley

Salt & Pepper

1 Lemon

DIRECTIONS

1. First, you are going to separate your Shad Roe Lobes. You can do this by gently cutting along the membrane. Once separated, season both sides of the lobes with salt & pepper and set them aside.

2. Heat up your skillet over medium heat and add 1 Tbsp of your butter to the pan along with a little swirl of your olive oil. Get the bottom of your pan nice and evenly coated.

3. Add in your chopped garlic, and move it around the pan until it reaches a nice golden color.

4. Gently place in your seasoned shad roe lobes, but careful not to crowd the pan. Brown each lobe for about 3-5 minutes on each side until they are firm like a medium-cooked steak. Set them aside on a plate to rest.

5. Lower the heat of your stove and add in your remaining butter along with the chopped parsley. Stir around with your spatula until it is well-blended with your garlic bits.

6. Squeeze in half of your lemon to deglaze the pan, and turn your mixture into more of a sauce consistency. Feel free to add a little more butter or olive oil if you’d like.

7. Plate your Shad Roe and pour over your sauce. Garnish with your other lemon half and any remaining parsley, and enjoy!

Did you try this recipe or maybe have another Shad Roe Recipe you’ve tried? We’d love to see it! Tag us on Instagram @jandwseafood or share them on our Facebook Page.