Steamed Skate with Lemongrass, Ginger, Orange &
Makes 4 servings
1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions)
1 Stalk lemongrass*
3 Cups orange juice
1/2 Cup lime juice
2 teaspoons thinly sliced fresh ginger
Fresh chives or scallion tops for garnish
Lime slices for garnish
*If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.
Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches.
Using a wide slotted spatula, carefully transfer skate
from steamer rack to heatproof platter or individual serving plates;
keep warm. Turn heat to high, cook juices, uncovered, for 10-15
minutes or until sauce is reduced by one-half.(Should have
consistency of syrup.) Strain sauce over fish. Garnish with lime
slices and chive stems. (Note: Narrow strands of lemon grass can be
substituted for chives, but may be too fibrous to be edible.
The tender meat of skate clinging to the strip of cartilage is reminiscent of pork ribs. You'll be surprised how tasty this combination is.
When fresh, ripe tomatoes are available, they are preferable here, but canned tomatoes are a fine alternative.
2 Tbsp. vegetable oil
4 large tomatoes (2 lb.), peeled and chopped
1 onion, minced
3 cloves garlic, minced
1/4 cup molasses or dark brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. minced or grated ginger
1 tsp. Tabasco sauce or dried red pepper flakes
1/3 cup freshly squeezed lemon juice
2 pounds skinless skate wing, cut in 4 serving
Heat the oil in a large skillet, add the tomatoes, onion and garlic and cook over medium heat, stirring occasionally, until the onions are transluscent, about 5 minutes. Add the molasses, Worcestershire sauce, ginger, Tabasco sauce, lower the heat to medium and cook uncovered until the vegetables are thoroughly softened and the sauce is thick, 30 to 40 minutes. Take from the heat, stir in the lemon juice and let cool.
Just before serving, cut away any membrane from the skate wings. Preheat the grill or broiler. Brush the skate wings on both sides with some of the cooled barbecue sauce and let sit while the grill heats.
Lightly oil the grill top and add the skate wings. Cook until the fish is nicely browned and somewhat firm, 3 to 4 minutes. Brush the top with some more barbecue sauce, turn the fish and continue cooking until the fish is opaque through, about 4 minutes longer.
Transfer the skate to individual plates, brush with more sauce and serve, passing extra sauce alongside.
Servings per Recipe: 4
Crispy Skate with Cauliflower, Bacon, Capers, and Croutons
Skate is a firm, white, sweet fish. Ingredients Cauliflower 4 slices thick-cut bacon, cut into 1-inch pieces 2 cups small (3/4-inch) cauliflower florets 10 cherry tomatoes, halved 1 1/2 tablespoons fresh lemon juice 1 tablespoon drained capers 1/4 teaspoon chopped fresh thyme Skate 1/4 cup rice flour 1/4 cup Cream of Wheat 1/4 teaspoon chopped fresh tarragon 1/4 teaspoon chopped fresh thyme 2 7-ounce pieces boned skate wing (or Dover sole fillets) 1/4 cup canola oil 2 tablespoons coarsely chopped purchased plain croutons print a shopping list for this recipe PreparationFor cauliflower: Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat. For skate: Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side. Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.
Grilled Skate Wings with Lemon and herb sauce
1. Mix garlic, chilli, paprika, olive oil, sugar, yogurt, half of the lemon juice and salt and pepper together. 2. Place the skate wings in a flat dish. Pour in the marinade and mix well. Cover and leave to marinate for 1 hour. 3. Place the marinated fish under a grill, brushing both sides with olive oil. Grill for 15-20 minutes.
Turn at 5 minute intervals. 4. For the lemon and herb sauce: melt the butter in a pan, add in the rest of the lemon juice and herbs.
Heat through gently. Season to taste. 5. Serve the grilled skate wing with lemon sauce, a wedge of lemon and stir fried ribbon carrot and courgettes or a green salad.
Coconut Pan-fried Skate Wing with Watercress Salad
1 skate wing, trimmed, bone in (or your favorite firm white fish, like turbot) 2 T coconut flour 1/2 t sea salt freshly ground black pepper 1/4 t onion powder 2 T coconut oil 1 bunch watercress, roughly chopped (or your favorite greens) 3 T coconut flakes, lightly toasted 1 T coconut vinegar 1/2 t coconut sugar
Spread 1/2 tablespoon of coconut oil on the fish.
Combine the flour, salt, pepper and onion powder in a plate.
Lay the fish in the floured plate to coat.
Using a hot skillet, sear the fish for 4 minutes per side in 1 tablespoon coconut oil, adding a bit more as required.
Place the fish on an ovenproof dish in a preheated 380F oven for 6-8 minutes. Deglaze the pan with 1/2 tablespoon of coconut oil.
Dress the watercress with the pan drippings, vinegar, salt, pepper,
sugar and some coconut flakes.
Toss and surround the skate wing on a platter with the dressed watercress.
Garnish the fish with coconut flakes.