Pacific Sand dabs are rich, buttery and have a nutty flavor with a moist and delicate, yet firm texture. You can sauté, fry, grill, bake, or broil them. It is a popular game fish in northern California, found on local menus around northern California and the Monterey Bay and San Francisco areas. It is somewhat difficult to find in southern California restaurants and markets. You can usually find it frozen and many consider it as a delicacy, but it is very affordable and quite delicious. It is also popular along the coasts of Oregon and Washington, where it can be found more readily. If you happen to see them on a menu or at the store, definitely give them a try.
I love these sweet, small sand dabs. They are similar to other flat fish like flounder, with darker skin on top and white on the bottom. You purchase them whole, cleaned and with the head off. Pat the fish dry and put a thin coat of flour on both sides. Fry them in olive oil a couple minutes (or less) on both sides. The fillets will easily come right off the bone.
I paired this delicate sweet tasty fish with celery root mashed potatoes. You can easily peel the the celery root with a potato peeler or knife. Cut it up the same size as you would the potatoes. Boil until tender. You can always add some aromatics to the water or use a little chicken broth too. Ginger, garlic, bay leaf all work well with this.
Mash the potatoes and celery root just like you would mashed potatoes. Drizzle some olive oil over the top or any flavored oil you like when done .
Vlita (Amaranth) in Greek (βλήτα) and is one of the varieties of “horta” or greens known in Greek cuisine which are boiled and served with olive oil and lemon. Amaranth is boiled for salads, which are served either hot or cold and dressed with olive oil and lemon juice or like my Papou, he used vinegar. They are also simmered together with zucchini. Other Greek recipes with amaranth include braising the leaves with tomatoes, onions, garlic, and olive oil; cooking them with beans or potatoes;and turning them into filling to be baked between layers of filo pastry.
Amaranth is packed with nutrients and grows wild in Greece and in my backyard in northern California.
It contains five times the amount of calcium as milk and 30 percent more protein (with complete amino acids) than wheat, rye, rice, or oats – that makes it a great addition to the diet of anyone with celiac disease and of vegetarians.
It has a high protein content that also helps reduce insulin levels in the blood, staving off hunger and binging in anyone trying to watch their weight.
It’s also a great source of dietary fiber, carbohydrates, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C and is a terrific source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
It reduces bad cholesterol. I just had mine checked and the doctor said keep doing what you’re doing. I’ll keep eating some Vlita! Oh and it’s five times richer in iron than wheat!
Boil for 15 to 20 minutes until tender.
Like this:
Like Loading...
Love sand dabs. Can’t wait to try this.
Hi Andy, Thanks!