These recipes are reprinted from a column Rockport resident Heather Atwood wrote for the Gloucester Daily Times in May 2016.
“Gulf of Maine dab flounder is currently my favorite seafood,” she wrote. “These small, delicate fillets are so versatile, you will never ask for cod again. Two pounds of dabs at first may look like a daunting number of fillets, and they are if you imagine standing at the stove frying, but in the preparations below, the fillets are simply layered and baked. Easy, easy.
“The Thai recipe is loaded with flavor, and proof that this fish can wear cilantro and chilis; I offer the butter and breadcrumb recipe so you can taste the singular delicacy and sweetness of this fish,” Atwood wrote. “It’s hard to say which recipe is better.”
THAI STEAMED DABS
Servings: 4-6
This recipes makes a lot of rice, but it is so delicious you might want seconds. Cut the proportions in half if you do not.
For the Thai paste:
1 large bunch cilantro, stems removed
2-inch chunk of fresh ginger, peeled
3 cloves garlic
1 fresh red chili pepper, deseeded and roughly chopped
2 teaspoons sesame oil
5 tablespoons soy sauce
2 limes, juice and zest
1 can (400 milliliters) light coconut milk
For the dabs and rice:
2 cups basmati rice
Sea salt
Freshly ground black pepper
2 pounds dab fillets
1 cup (roughly) sugar snap peas, ends trimmed and strings removed
1 cup spring onions, halved and thinly sliced in half-rounds, plus green tops thinly sliced
1/2 a red chili, deseeded and finely sliced
1 lime
1/4 cup cilantro leaves for garnish
Preheat oven to 400 degrees.
In a food processor fitted with a steel blade, process the cilantro, ginger, garlic, chilis, sesame oil, soy sauce, lime juice and zest, and coconut milk. Set aside.
Cook the rice in salted water as directed (1 cup rice: 13/4 cups water). Stir processed paste into rice, and spread out on a 9-by-11-inch glass baking dish.
Lay dabs on top of rice, overlapping fillets as necessary. Sprinkle lightly with sea salt. Toss snap peas loosely over dabs.
Seal dish tightly with aluminum foil. Bake for 25-30 minutes or until fish is cooked through.
When it’s done baking, remove the foil and distribute spring onions and red chilies over the fish. Squeeze the lime over all, and garnish lightly with fresh cilantro leaves. Serve immediately.
(Recipe adapted from Jamie Oliver)
DABS WITH LEMON-MUSTARD BUTTER AND CRUMBS
Servings: 4-6
2 pounds dab fillets
1 stick butter
Juice from 2 lemons
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Sea salt
3/4 cup unseasoned bread crumbs (more or less)
Lemon for serving
Preheat oven to 400 degrees.
Melt butter in a small saucepan.
Add lemon juice, mustard and Worcestershire.
Brush the bottom of an 8-by-8-inch glass baking dish (or 7-by-11) with the butter mixture.
Lay down 2 or 3 fillets, depending on their size. Brush the fillets with the butter mixture, and sprinkle with salt. Then sprinkle breadcrumbs over fillets to cover.
Continue layering fillets this way: fish, butter, salt and breadcrumbs. When finished, pour remaining butter mixture generously over top of breadcrumbs so they will brown well in the oven. Bake for approximately 30 minutes, or until fish flakes easily in center.