Sand Dabs Meunière

Submitted by Molly53

"The Pacific sanddab is flatfish similar to plaice and is common to the northern Pacific Ocean, from the Sea of Japan to the coast of California. It is a popular game fish in California, and is regarded as a delicacy, though it is not as popular elsewhere. Dabs caught in the spring and those that lived on a sandy seabed (as opposed to mud) are said to have the best flavor. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 2 lbs sand dab, cleaned and skinned
• salt and pepper, to taste
• flour, for breading
• 4 tablespoons butter
• 1 lemon, juice of
• 1 tablespoon parsley, minced

directions

1. Sprinkle fish with salt and pepper; roll in flour and fry in half the butter.
2. When tender and nicely browned, transfer to a hot platter and keep hot.
3. Add remaining butter to skillet and brown lightly; add lemon juice and parsley and pour over fish.
4. Serve at once.

Reviews

[1hazeleyes]

I used this same excellent recipe decades ago when we were able to get wonderful fresh sand dabs in Chicago. It's the same recipe. I only wish we could still get sand dabs. Sole will do, or even perfectly fresh sea scallops.