Pan Seared Shad with Vegetable Vinaigrette and Crispy Potatoes

Info
Cook Time:

Serves:

Ingredients

 * Shad Filet
 * 1/4 c chopped fresh parsley
 * 1 medium tomato, peeled and sliced

Vegetable Vinaigrette:

 * 1/2 red bell pepper
 * 1/2 green bell pepper
 * 1 stalk celery
 * 1 small carrot
 * 1 cup extra virgin olive
 * 2 tbsp kalamata olives
 * 1/2 c red wine vinegar
 * 1/2 tsp salt
 * 1/4 tsp fresh garlic, mined
 * 1 large shallot, finely minced

Directions
1.Combine above ingredients for vinaigrette and let macerate while cutting the bell peppers, celery and carrot into a fine, even dice.

2.Add all the above ingredients to 1-cup extra virgin olive oil. Add 2 tbsp chopped calamata olives.

3.Lightly season shad filet, and dust with fresh parsley. Place in hot oiled skillet with skin side down. Sear fir 2 minutes on one side, then 2-3 minutes on the other side. The skin will probably stick, but this does not matter. Get a light caramelization on the flesh side, and cook until barely done. Transfer shad to paper towel and blot off excess oil. Place shad on plate of tomato slices.

4.Top with vegetable vinaigrette, then top again with crispy shoestring potatoes. Sprinkle with fresh herbs.

Variations

 * Any other colorful tasty vegetable may be added to the vinaigrette, such as a fennel bulb, zucchini, or the outside of a firm tomato.

Source

 * Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource -- original source of recipe

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