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Pan Seared Shad with Vegetable Vinaigrette and Crispy Potatoes

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Why it works: Parsley and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,398 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pan Seared Shad with Vegetable Vinaigrette and Crispy Potatoes

Ingredients

Directions

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

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

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

Nutrition, whole recipe (rough)

23Calories
1 gProtein
0 gFat
5 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Tomato1 medium (123g)22
Parsley1 tbsp chopped fresh (3.8g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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