Charcoal-Grilled Shad Roe with Tomato-Mint Salsa
Tomato-Mint Salsa:
- 1 small yellow onion, finely chopped
- 1 medium garlic clove, finely chopped
- 1 tablespoon olive oil
- 4 large ripe tomatoes, peeled, cored, seeded, and coarsely chopped
- 1 small cucumber, peeled, seeded, and cut into fine dice
- 3 tablespoons coarsely chopped fresh mint
- 3 tablespoons coarsely chopped fresh basil
- 2 tablespoons coarsely chopped Italian parsley
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 6 pairs fresh shad roe
- Juice of 2 large lemons
- ½ cup mayonnaise (about)
- 2 large limes, cut into thin wedges
- 3 to 5 sprigs of fresh mint or basil
Instructions:
The garden-fresh flavors of the tomatoes and herbs are a wonderful pairing with the rich flavor of the shad roe.
- Build a charcoal fire and let the coals burn until white-hot.
- Meanwhile, begin the salsa: Sauté the onion and garlic in the oil in a medium-size heavy skillet over moderate heat for 3 to 5 minutes or until golden. Add 3 of the tomatoes and simmer, uncovered, for 8 to 10 minutes until all juices have evaporated. Set off the heat and cool to room temperature. Mix in the remaining tomato and the cucumber and set aside.
- For the shad roe: Brush the roe liberally with the lemon juice, then sprinkle any remaining lemon juice over them and let stand for 10 minutes. Spread the mayonnaise on both sides of each pair of roe—this is to keep them from sticking to the grill or fish basket.
- Lower the grill so it’s 2 inches above the white-hot coals. Place the roe in a fish basket or directly on the grill and sear quickly on both sides. Raise the grill so it’s 6 inches above the coals and grill the roe for 5 to 8 minutes on each side or until heated through.
- Quickly finish the salsa by mixing in the mint, basil, parsley, salt, and pepper.
- Arrange the roe on a large heated platter, ladle the salsa artfully on top, then garnish with the lime wedges and mint sprigs. Serve at once.