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Sand Dabs with Warm Garlic, Parsley, and Red Wine Vinegar Dressing

Sand Dabs with Warm Garlic, Parsley, and Red Wine Vinegar Dressing

Mariene Astillo on March 21, 2015 | Reviews: 0 | Rating:

The Pacific sand dab has a delicate, sweet flavor that’s brought out with a simple pan-fry in this recipe, anchored by earthy, rich morel mushrooms. Enjoy!

  • Lunch
  • Dinner

Ingredients

    Preparation

    Put the flour on a large plate and season with salt and pepper. Pat the fish dry and dredge lightly in the seasoned flour, shaking off any excess.
    Heat 2 Tbs. of the oil in a 12-inch, heavy-duty, skillet over medium-high heat until shimmering hot. Cook the fish in batches without crowding until golden and crisp, 4 to 5 minutes a side for whole fish, or 2 to 3 minutes a side for fillets, and transfer to paper towels to drain. Wipe the pan clean and add more oil between batches as needed.

    Heat 3/4 cup of the oil, the garlic scapes, green garlic or scallions, and morels in a saucepan over medium heat until the green garlic is just starting to color, 3 to 4 minutes. Transfer the morels to a small bowl. Add the red wine vinegar and cook 1 minute. Return the morels to the pan, remove from the heat, and season with salt and pepper.
    Place the fish on a serving platter, and spoon over the skillet dressing. Serve with the lemon wedges.


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