In Microwave Gourmet on pages 183 and 184, I give the easy and fool proof method and the recipe for cooking these Spring delights.
To cook shad fillets conventionally, heat a broiler with the rack in the top position. Lightly oil a broiler pan. Place two shad fillets with what was the skin-side down in opposing directions. Smear the inside of the flaps and the top with a little gentle olive oil. Broil for three to four minutes or until shad is opaque. Serve with lemon wedges or halves.
The roe should be done on top of the stove. Find a saute pan just large enough to hold the roes that you are cooking. Gently pull the two sides of each roe pair apart and pull off the center membrane. Heat about an eighth of an inch of oil until warm but not smoking. Lay in the roe halves so that they do not overlap. Cook for four minutes or until slightly brown. Turn over and continue to cook until lightly browned on the second side.