Last week of the late spring early summer season (and my 4th week):
The fish was dab, yesterday and I had to look it up:
http://www.mass.gov/eea/agencies/dfg/dmf/recreational-fishing/american-dab.html
It was suggested that I flour and fry, and I can see how that would have been good, but I did not have the time to give each delicate filet the attention that that method required. So I simmered a sauce of soy, a little rice vinegar, a touch of sesame oil, thinly slivered ginger, thinly sliced fennel, some young garlic cloves, chopped scapes and a seeded thai chili. Then slid the the fish in for a couple of minutes.
