Sanddab recipe-Allen's

Allen's sand dab technique
« Reply #8 on: June 10, 2006, 09:07:23 pm »

Sounds like a great go-out, guys!

Looking at those little guys lined up reminded me of cooking them up.  Here's my recipe.

Cut the heads off at an angle that also takes the gut sack.

Quick scrape against the grain for scaling.  You can remove the fins if you want, but I usually don't bother.

Rinse in cold water.

Pat dry

Put a sheet of aluminum foil out and place butter patties across the length.

Place the dabs on top of the patties, and the more butter patties on top of the dabs

Squeeze a lemon or two of juice on top, and about 1/2 cup of dry white wine.  Salt and pepper to taste.

Cover with another aluminum foil sheet and crimp all the edges to hold the liquid

Cook above charcoal or on the grill for about 3-4 minutes.

Viola-----best tasting dabs this side of Gilroy.  You eat them like trout.  Eat one side, pullthe bones, spine and all out, and then eat the other side.  Yummy!