Terry’s Lounge-Style Monterey Sand Dabs

From Cypress Inn in Carmel, California

This recipe is inspired by Terry’s Lounge’s Sand Dabs - a local Carmel-by-the-Sea classic that highlights fresh Pacific fish with a buttery lemon caper sauce - so you can try it at home.

For the fish:
1 lb fresh sand dabs (or substitute with thin sole or flounder fillets)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter

For the lemon-caper butter sauce:
3 tbsp unsalted butter
1 clove garlic, finely minced
1 tbsp shallot, minced (optional but adds nice depth)
1 ½ tbsp capers, drained
Juice of 1 lemon
¼ cup dry white wine (like Sauvignon Blanc or Chardonnay)
1 tbsp chopped fresh parsley

For serving:
Lemon wedges
Fresh herbs (parsley, chives, or dill)
Mashed potatoes, risotto, or seasonal vegetables

Instructions

Prepare the fish:
Rinse and pat the sand dabs dry. In a shallow dish, mix flour, salt, and pepper. Dredge the fish lightly in the flour mixture, shaking off any excess.

Pan-fry:
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
When the butter foams, add the fish. Cook for about 2 minutes per side or until lightly golden and flaky. Transfer to a warm plate and cover loosely with foil.

Make the sauce:
In the same skillet, melt 3 tbsp butter. Add minced garlic and shallots; sauté until fragrant (about 1 minute).
Add the capers and deglaze the pan with white wine. Let it simmer for 2–3 minutes, then squeeze in fresh lemon juice. Swirl until slightly thickened.

Combine:
Return the fish briefly to the pan to coat with sauce, or spoon the sauce generously over the plated fish.

Garnish and serve:
Sprinkle with chopped parsley, and serve immediately with lemon wedges and your favorite sides.

Filed in: Seafood