George’s Fish Roe Recipe

You can eat any type of Roe. Shad is primo but there are many other options. Aside from Shad two of my local favorites are dolphin and trout roe. When you clean the fish take care not to cut the membrane. If you are even a mediocre fish cleaner you can get the roe sack out no problem. Roe does not keep as long as fish so try to eat it within three days. It does however freeze well if you vacuum bag it. I don’t measure when I cook so I have included photos for reference.

Ingredients

• Roe

• Green Red or Yellow Peppers

• Onion

• Garlic

• Bacon

• Tabasco

• Lemons

• Thyme

• Grits

• Salt and Pepper

Start by boiling your water for your grits. The directions are on the box. Cook the grits while you are doing all this other stuff.

Chop up your peppers and onions. And clean up the roe sack. Try to remove as much membrane as possible without puncturing.

Wrap the roe sack with bacon and toothpick in place.

Place the bacon wrapped roe in a skillet on Medium High. Rotate the roe in the pan and cook all sides evenly. Cook until bacon is done.

When you think the roe is done cut it open and check. You should have a consistent color throughout.

Remove from the pan and place on paper grocery bag or towel.

Leave the pan on and throw in about three cloves of chopped garlic or a tablespoon of garlic in a squeeze bottle.  Then add your onions and peppers cook until the onions are clear.

Add a sprinkle of Thyme, and salt pepper and Tabasco to taste.

Remove from heat and squeeze a lemon in the peppers and stir.

On a plate put a spoon full of grits, slice your Roe into medallions and place on top of the grits. Spoon the pepper mixture over the top and garnish with thinly sliced lemons.

Don’t be scared to eat the lemon slices rind and all it goes well with the dish.

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