sand dab การใช้

• When your local fish market doesn't have sand dabs, that's another story.
• Filleting sand dabs is a difficult and, some would argue, futile task.
• Sand dabs became popular among Italian fisherman who immigrated to the Bay Area.
• Seafood specialties include Chilean sea bass and Monterey Bay sand dabs, a flatfish.
• When Sam's and Tadich don't have sand dabs, blame it on the weather.
• Season the sand dabs on both sides with salt and pepper.
• Recipe : Sand Dabs with Arugula and Ruby Red Grapefruit
• Put the sand dabs on a rack until you are ready to cook them.
• My wife, Betsey, usually opts for the delicate, diminutive sand dabs, boned, also pan-fried.
• Sand dabs can't withstand that sort of treatment, Fitz says.
• And with the delicate, bony sand dab, gentleness matters.
• 4 pan-ready sand dabs, about 4 ounces each
• Season the sand dabs with salt and pepper.
• 6 whole sand dabs ( see Note)
• As any good San Francisco waiter will tell you, boning a sand dab looks trickier than it is.
• At Zuni, where they're perennially popular, sand dabs may be deep-fried with onion rings and Meyer lemon slices.
• C . 2002 The San Francisco Chronicle SAN FRANCISCO _ At Tadich's, you can still get sand dabs.
• The diner who insists on having his or her sand dabs grilled will be indulged but frowned upon.
• Place a sand dab atop the greens; spoon more of the vinaigrette over the fish and around the plate.
• Put the cracker meal on a plate and dip the sand dabs in the meal to coat both sides.