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Category   Entrees - Maindishes
Sub Category   None
Servings   2

1 lb. sand dab filets
1 cup flour
1 egg beaten
2 T. peanut oil or extra virgin olive oil
1 t. salt
1 T. pepper
1/4 cup 2006 Tolosa Sauvignon Blanc (dry white wine)
1-1/4 t. fresh lemon juice
1 T. parsley, chopped
2 T. butter, more or less to taste
1 T. small caper

Preheat a large sauté pan with oil over medium-high heat. ~ Season filets lightly with salt and pepper, dredge in flour, shake off excess, and dip in beaten egg. Place filets in hot pan, without crowding (if necessary, sauté separately). Cook only 1-1/2 minutes until golden on each side and remove from pan onto paper towellined plates to drain. Drain excess oil from pan, and return pan to flame. ~ Add white wine and reduce by half, add lemon juice and parsley and reduce again, then swirl in butter to enrich and thicken sauce and remove from heat.
Place filets on plates, add sauce, and sprinkle capers over the top. Serves two generously. “This is a really easy dish to prepare. Sand dabs are caught off the shores of the Central Coast. Dabs are small white fish similar to Petrale Sole, but have a more creamy and buttery texture. The secret to our success in preparing ‘dabs’ is the sauce and the time spent cooking them. It takes just one minute on each side to cook until golden brown. Try our recipe and enjoy!” — Jackie Pezzulo, owner.

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