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1. Preheat the broiler to its highest point. Choose a shallow, flameproof baking dish just large enough to hold the shad fillets comfortably. In it, over moderate heat, melt the butter on top of the stove. Wash the shad quickly in cold water, pat thoroughly dry with paper towels and dip in the butter.
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2. Turn over 2 or 3 times so that the fish is thoroughly coated with butter on both sides. Broil the fish, skin side down, about 4 inches from the heat, for 6 to 8 minutes, regulating the heat, if necessary, to prevent the fish from burning. Baste occasionally with the butter in the pan. Do not turn the shad over.
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3. The shad is done when its flesh is opaque and flakes easily when gently prodded with a fork. Before serving, preferably in its baking dish, sprinkle the shad lightly with salt and a few grindings of black pepper, and surround with the lemon wedges.
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