Pan Seared Shad with Vegetable Vinaigrette and Crispy Potatoes

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