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

Sand Dabs with Warm Garlic, Parsley, and Red Wine Vinegar Dressing
Photo by Colin Clark

Ingredients

  • 20 medium morel mushrooms
  • About 1 cup extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • 6 Tbs. red wine vinegar
  • Lemon wedges, to serve
  • 12 garlic scapes, small heads green garlic, or small scallions, trimmed to about 4 inches
  • 4-½ oz. (1 cup) all-purpose flour, for dusting
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1-½ lb. whole sand dabs, cleaned and gutted, or sole or flounder fillets

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 ...

View full recipe at Fine Cooking

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