Sand Dabs are a California treat. They are very sweet, firm-fleshed little Spring fish, almost always sold whole. They just started popping up in markets. The problem is they are super bony. I toss them in a little cornmeal/flour dredge, and pan fry them in a little butter and high heat oil. The filets peel off the bone quite easily once they are cooked, but there are still some tiny bones you need to watch for. Really good ones almost remind me of crabmeat. I served my clients pan-fried Sand Dabs with pickled strawberries from Swanton, pickled mustard seeds, Bloomsdale spinach, favas, pencil asparagus, crispy potatoes and a sweet and tart rhubarb 'BBQ' sauce (but they really only need a little lemon). Wanted to get a picture of the final dish - it was really beautiful with the colors and bounty of Spring -but didn't have time before it needed to get to the table!