Forgot to pay attention to the wine

They had sand dabs at Santa Rosa Seafood today, and I'm a fool for sand dabs so I bought one.
I made a fake "primavera" sauce with oyster mushrooms, garlic, green onion, diced fresh tomato, butter and white wine. Fake because I had to use dry basil. It's been raining too much to get any basil going.
Pan-broiled the sand dab, squirted a bit of Meyer lemon on it and served it alongside cappellini and the sauce.
I opened a bottle of Dry Creek Vineyards Sauvignon Blanc '15 to go with it, but the sand dab was so good that I forgot to notice the wine. The fake primavera sauce was ok, but really needs the fresh basil.
The combination suited me, and maybe it will help terminate the record rainfall. We're now an inch over the previous record set in 1903. Records here only go back to 1901.

Sounds good, John. Maybe try tarragon instead of basil; it dries a little more true-to-self.

[Jenise]

Must have been a good sized sand dab! In restaurants, I've seen them quite small, maybe 3 or 4 to a serving.

Yes, it was pretty big for a sand dab. 2/3 of a pound, $6 at the store. From Monterey Bay; they seem to be bigger there.

Our regular haunt here will sometimes have fried sand dabs on the menu. My wife is ecstatic when that happens as they are the closest thing she can get here to the fresh Great Lakes perch that's served fried every Friday at every good restaurant/bar in Wisconsin.