Pan Seared Shad with Vegetable Vinaigrette and Crispy Potatoes

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

Ingredients

 * Shad filet
 * ¼ cup chopped fresh parsley
 * 1 medium tomato, peeled and sliced
 * Vegetable Vinaigrette

Directions

 * 1) Follow the instructions in the Vegetable Vinaigrette recipe
 * 2) Lightly season shad filet, and dust with fresh parsley.
 * 3) Place in hot oiled skillet with skin side down. Sear for 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.
 * 4) Transfer shad to paper towel and blot off excess oil.
 * 5) Place shad on plate of tomato slices.
 * 6) 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.