Lemon Butter San Dabs
On the menu at Freda’s Moorpark, you’ll find this fresh tender fish, dredged in flour and sautéed in a shallot and garlic butter. Pair with the wines listed on this spread and also use them in the recipe.
Ingredients
FOR ORZO
- 1 tablespoon butter
- 1 cup orzo
- 2 cups vegetable stock
- Large handful spinach
- ¼ teaspoon each salt and pepper (plus more to taste)
FOR LEMON BUTTER SAN DABS
- 1 tablespoon butter
- 1 shallot
- 2–3 fresh peeled garlic cloves, minced
- Pinch salt
- Flour for dredging
- 2 filets san babs
- 4 ounces white wine*
- 1 tablespoon lemon juice
Instructions
FOR ORZO
- Add butter to hot pan along with uncooked orzo. Add vegetable stock and simmer until stock has cooked off. Add spinach and salt and pepper. Stir until spinach is wilted. Remove from heat and set aside.
FOR LEMON BUTTER SAN DABS
- Add butter to medium hot pan over medium heat; cook until just melted. Add shallots and sweat for 2–3 minutes. Add garlic and pinch of salt. Dredge Sand Dabs lightly in flour, then cook in pan with shallots and garlic (2–3 minutes per side). Remove fish from pan and let sit while making pan sauce. Add white wine and lemon juice to pan and let reduce by half, stirring regularly.
TO PLATE:
- Place orzo, lay sand dabs gently on orzo, then pour the pan sauce over fish and orzo.
