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Name: Sauteed Shad Roe with Onions And Garlic
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c milk; 2 tb White cornmeal; 3 Pairs shad roe; ; sliced; 2 tb Allpurpose flour; 1 lg Onion; halved, then thinly; 3 tb Vegetable oil; ; taste; 1 tb Fresh Lemon Juice; Salt; 1 tb Finely chopped garlic

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INGREDIENTS

1/4 c milk
2 tb White cornmeal
3 Pairs shad roe
; sliced
2 tb Allpurpose flour
1 lg Onion; halved, then thinly
3 tb Vegetable oil
; taste
1 tb Fresh Lemon Juice
Salt
1 tb Finely chopped garlic

INSTRUCTIONS

In a shallow baking dish, combine the milk, salt, and pepper and mix well. In a second shallow baking dish, combine the cornmeal and flour and mix well. Dip the roe first into the milk mixture, then into the cornmeal mixture, coating all sides. In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat until hot but not smoking. Add the roe and cook on one side until goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to 3 minutes more. Cover the pan and continue to cook until the roe is cooked through and shows clear, about 3 to 4 minutes. Transfer to a warm plate. In the same skillet, heat the remaining oil until hot but not smoking. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, for an additional minute. Add the lemon juice, stir to blend well, and spoon the mixture over the roe. Serve immediately. Yield: 4 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Sauteed Shad Roe with Onions And Garlic

1/4 c milk
2 tb White cornmeal
3 Pairs shad roe
 ; sliced
2 tb Allpurpose flour
1 lg Onion; halved, then thinly
3 tb Vegetable oil
 ; taste
1 tb Fresh Lemon Juice
 Salt
1 tb Finely chopped garlic

In a shallow baking dish, combine the milk, salt, and pepper and mix well.  In a second shallow baking dish, combine the cornmeal and flour and mix  well. Dip the roe first into the milk mixture, then into the cornmeal  mixture, coating all sides.    In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat  until hot but not smoking. Add the roe and cook on one side until  goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to  3 minutes more. Cover the pan and continue to cook until the roe is cooked  through and shows clear, about 3 to 4 minutes. Transfer to a warm plate.    In the same skillet, heat the remaining oil until hot but not smoking. Add  the onions and cook, stirring occasionally, until tender and lightly  browned, about 8 minutes. Add the garlic and cook, stirring frequently, for  an additional minute. Add the lemon juice, stir to blend well, and spoon  the mixture over the roe. Serve immediately.    Yield: 4 servings    CHEF DU JOUR DORI SANDERS SHOW #DJ9296    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 4 servings

Calories: 141
Calories from Fat: 65 (46%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 2.1g
Cholesterol 0.3mg		0 %
Sodium 2.8mg		0 %
Potassium 42.8mg		1 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 16.4g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 141

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