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 ==
# Follow the instructions in the Vegetable Vinaigrette recipe
# Lightly season shad filet, and dust with fresh parsley. 
# 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. 
# Transfer shad to paper towel and blot off excess oil. 
# Place shad on plate of tomato slices.
# 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.
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Category:Shad Recipes
Category:Tomato Recipes
Category:Main Dish Seafood Recipes