Best 3 Sand Dabs Meunière Recipes
Sand dabs meunière is a classic French dish that pairs delicate sand dabs fillets with a rich and flavorful brown butter sauce. Sand dabs, also known as Pacific sand dabs, are a type of small flatfish found along the coast of California and Oregon. Their mild flavor and flaky texture make them a popular choice for pan-frying or grilling. When prepared meunière, the sand dabs are coated in flour and pan-fried in butter until golden brown, then topped with a sauce made from browned butter, lemon juice, and parsley. The result is a simple yet elegant dish that is sure to impress your dinner guests.
Check out the recipes below so you can choose the best recipe for yourself!
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.
DUKKAH-DUSTED SAND DABS
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Have all of your ingredients ready by the stove. Heat a heavy cast-iron or nonstick frying pan over medium-high heat. Season the fish fillets if desired. Place the dukkah on a baking sheet and lightly dredge the fish fillets in it. When the pan is very hot, add 1 tablespoon of the canola or grapeseed oil, and when it is rippling, just below smoking, add as many fish fillets as can comfortably fit into the pan without crowding it too much. Cook for 1 1/2 to 2 minutes, until browned, then turn over and cook another 1 1/2 to 2 minutes (depending on the size of the fish), or until the fish is nicely browned on both sides. Remove to a warm platter. Repeat with the next batch of fish, until all of it has been cooked. Douse with the lemon juice, sprinkle on the parsley and serve.
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
Tips:
- Choose fresh sand dabs with bright eyes and firm flesh.
- Rinse the sand dabs thoroughly under cold water to remove any sand or grit.
- Pat the sand dabs dry with paper towels before cooking.
- Use a non-stick skillet or pan to prevent the sand dabs from sticking.
- Heat the butter or oil over medium heat before adding the sand dabs.
- Cook the sand dabs for 3-4 minutes per side, or until they are golden brown and cooked through.
- Season the sand dabs with salt and pepper to taste.
- Serve the sand dabs immediately with lemon wedges and your favorite sides.
Conclusion:
Sand dabs meunière is a delicious and easy-to-make dish that is perfect for a weeknight meal. The delicate flavor of the sand dabs is complemented by the buttery sauce and crispy coating. This dish is sure to be a hit with your family and friends.
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