Pan-fried Sand Dabs with Tiger Prawns in White Wine Cream Sauce and Sauteed Zucchini

When we bought Sand Dabs and Tiger Prawns right off the boat at the Channel Islands Farmers' Market, John thought up this wonderful meal.  Sand Dabs are a bit like Flounder - a very delicate, almost sweet white fish.  The only warning I can give you is that they have a lot of bones, so be careful!


The Tiger Prawns in White Wine Cream Sauce would be fabulous over pasta as well!

Pan-fried Sand Dabs

In a large skillet, heat 3 Tablespoons Olive Oil

In the meantime, rinse the fish and sprinkle them with flour, salt, and pepper on both sides

Pan-fry them for about 5 minutes a side

Remove from pan, cover with foil and set in a warm oven

Tiger Prawns from Fresh Fish Fanatics

Tiger Prawns in White Wine Cream Sauce

Peel and de-vein a dozen Tiger Prawns and sprinkle with Salt & Pepper

Thinly slice 4 Green Onions

In a medium skillet, melt 4 Tablespoons Butter

Saute Green Onions until they soften

Sprinkle with 2 Tablespoons Wondra Flour and stir until fully blended

Pour in 1 cup White Wine

Stir until thickened

Add Salt & Pepper to taste

Add Tiger Prawns and poach just until bright orange (about 5 minutes)

Finish with 1/2 cup cream - cooking just until warmed through

Pour sauce over reserved fish, equally distributing Tiger Prawns and sprinkle with Hungarian Paprika

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Sauteed Zucchini 

Slice 3-4 medium zucchini and place in a bowl.  Sprinkle with salt and let sit about 5 minutes.

In a large skillet over medium heat, sautee:
1/4 cup Olive Oil
Prepared Zucchini
1 bunch of green onions, chopped

Stir often to cook evenly, until tender.  Sprinkle with a scant teaspoon of sugar to cut the bitterness of the squash.  Top with grated parmesan cheese. 

Wild Rice - prepare according to package directions

Enjoy!

Great Blue Heron Hunting in the field behind our house