Herb Seared Sanddabs With Warmed Arugula And Fire Roasted Tomato Salad Recipes

HERB SEARED SANDDABS WITH WARMED ARUGULA AND FIRE ROASTED TOMATO SALAD

Steps:

• To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
• To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes, arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm.
• To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm.
• To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately.

CALIFORNIA SAND DABS

Steps:

• Dip the sand dabs into the beaten egg;season with salt & pepper, roll in panko or bread crumbs.
• Heat a large skillet, add butter and fry until golden brown and crisp.
• Serve with lemon wedges or your favorite tarter sauce.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.