Shad and Roe With Tomatoes and Shallots

• 2 boneless shad fillets, cut into 4 pieces crosswise
• 2 pairs shad roe, in 4 pieces
• Salt and freshly ground pepper to taste
• 1/4 cup milk
• 1/2 cup flour for dredging
• 3 tablespoons corn or vegetable oil
• 3 tablespoons olive oil
• 2 tablespoons butter
• 6 ripe plum tomatoes (about 1 pound) cored and skinned, cut into small cubes
• 1 medium-size zucchini cored and cut into 1/4-inch cubes
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 4 tablespoons finely chopped parsley

1. Place the fillets and the roe in a flat dish.
2. Sprinkle with salt and pepper.
3. Add the milk, coating the fillets and the roe.
4. Dredge the fish and the roe in the flour and remove the excess.
5. Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer.
6. Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally.
7. Turn and cook for 2 minutes.
8. Transfer to a warm platter and keep warm.
9. If the pan is not large enough, cook in two segments.
10. Discard the cooking oil and wipe out the skillet.
11. Add the olive oil and the butter.
12. Add the zucchini and tomatoes, salt and pepper to taste.
13. Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly.
14. Add the shallots and garlic.
15. Cook about a minute more, shaking the skillet.
16. Pour this mixture over the fish, sprinkle with parsley and serve immediately.

crosswise, pairs shad roe, salt, milk, flour, corn, olive oil, butter, tomatoes, zucchini, shallots, garlic, parsley

Taken from cooking.nytimes.com/recipes/4764 (may not work)