SAND DABS
Steps:
- Coat the fillets on both sides with seasoned cracker meal. Heat about 4 to 6 tablespoons of cooking oil in a large shallow pan. Add sand dabs and fry over medium heat for 1 to 2 minutes on each side. Remove the filets with a spatula and place on a warmed serving platter.
- Use a little of the pan juices to pour over the fish. Keep them hot. Fry the remaining fillets, adding more oil if needed. Sprinkle with salt and pepper, to taste, and garnish with the parsley. Add lemon wedges and serve immediately.
BROILED SAND DABS
Steps:
- Gather the ingredients.
- Preheat a broiler and set a cooking rack 3 to 4 inches below the broiler.
- Rinse the sand dab filets and pat them dry. Place them, skin-side-down, on a baking sheet. Dot the filets with butter and sprinkle them with salt.
- Place the baking sheet under the broiler and cook until the fish flakes easily and starts to brown on top, about 4 minutes.
- Serve fish hot, with lemon wedges for spritzing.
Nutrition Facts : Calories 469 kcal, Carbohydrate 87 g, Cholesterol 91 mg, Fiber 22 g, Protein 28 g, SaturatedFat 6 g, Sodium 1701 mg, Sugar 33 g, Fat 13 g, ServingSize 1 serving, UnsaturatedFat 0 g
CALIFORNIA SAND DABS
Make and share this California Sand Dabs recipe from Food.com.
Provided by Barb G.
Categories High Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
SAND DABS MEUNIèRE
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.
Provided by Molly53
Categories Savory
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle fish with salt and pepper; roll in flour and fry in half the butter.
- When tender and nicely browned, transfer to a hot platter and keep hot.
- Add remaining butter to skillet and brown lightly; add lemon juice and parsley and pour over fish.
- Serve at once.
PAN-FRIED SAND DABS
Steps:
- Beat milk and egg together in a bowl. Season flour with salt and pepper; dredge each fish fillet in flour mixture, then dip into the egg-milk mixture. Roll in bread crumbs until thoroughly coated.
- Heat oil in a skillet over medium-high heat. Cook fillets in the hot oil until nicely golden brown, 3 to 4 minutes per side. Serve immediately, accompanied with lemon wedges.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 22.8 g, Cholesterol 115.9 mg, Fat 10.3 g, Fiber 1.2 g, Protein 27.2 g, SaturatedFat 2 g, Sodium 219.3 mg, Sugar 1.7 g
SALMON MEUNIERE
A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g
RED SNAPPER OR OTHER WHITE FILLETS MEUNIèRE
Classically, meunière refers to fillets of sole that are floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years the definition has expanded to encompass a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish.You can serve this with a salad and bread, or with any good potato and vegetable combination. True sole is a uniquely firm fish, best replaced not by local "soles" (like gray sole or Pacific sole) but by sturdy fillets like red snapper, grouper, catfish, black-fish, or sea bass.
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
- Place enough oil or butter in the skillet to coat the bottom well and place over high heat. When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered. Add the fillet to the pan, then repeat.
- Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch. As the fish is cooking, melt the butter, if you're using it, over medium heat until it is nut brown.
- When the fish is done, drain it briefly on paper towels, then transfer to a warm platter. Drizzle with lemon juice and top with half the parsley. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.
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