Ever since I first tasted the unique silkiness of skate, i fell in love with it. The only skate you find in restaurants is the same old brown butter caper treatment which I do not like. Here's my latest skate invention. Hope you like it! —LeBec Fin
- Prep time 40 minutes
- Cook time 20 minutes
- Serves 2-3
skate wing that has been de-boned (use bones [cartillage] for fish stock)
finely ground raw pecans[stop grinding before they clump]
generous sea salt, fresh ground black pepper [medium ground]
EVOO[extra virgin olive oil]
finely minced garlic
In This Recipe
- Combine pecans, flour, s & p, and spread on a half sheet pan. Press skate wing onto mixture, patting down to help coating to cover it. turn it over, press down well, and patch missing coating. Move remaining flour mixture to open side of pan. Repeat coating with the remaining wings.
- in large non-stick pan, melt butter with evoo. On low heat. cook garlic , keeping it soft and not browning. Remove garlic from pan. Turn heat higher and add skate wings and sautee 4-5 minutes per side til just firm, continually scraping bottom of pan to remove burning flour bits. While plating the finished skate, repeat sauteeing the remaining skate. Top skate with minced garlic.
- Serve skate with curry or moroccan- flavored cooked quinoa [ i cheat with Trader Joe's frozen " Quinoa Duo"] or couscous, or flavorful cooked white beans, and greens like spinach or broccolini. Squeeze orange over skate.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.