Serves 2

• 8 ounces California Sand Dab  fillets
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 recipe of the vegetable mixture

Heat olive oil and butter in a heavy skillet. Dredge sanddabs in seasoned flour and sauté until browned on both sides and flesh is opaque. Arrange the cooked vegetables on a heated platter. Place the cooked sand dab fillets on top of the vegetables and garnish with chopped Italian parsley.

Vegetable Mixture

• 1 ear white corn
• 2 spears asparagus, cut in 1" slices
• 1 shallot, minced
• 1 small yellow crooked neck squash,    diced
• 1 small zucchini squash, diced
• 2 Roma tomatoes, seeded and diced
• 2 cloves garlic, minced
• 1/2 cup minced onion
• 1 teaspoon fresh thyme
• 3 tablespoons water
• 5 teaspoons lemon juice
• fresh ground pepper to taste
• chopped Italian parsley for garnish

Cut corn kernels from the cob and combine with asparagus, shallot, squashes, garlic, onion and tomato. Saute' vegetable mixture in olive oil for about 3-4 minutes. Add the fresh thyme, water, lemon juice and season with fresh ground black pepper. Cook until vegetables are just crunchy.