Sautéed Skate Wing Recipes

CRISPY SKATE WITH CAULIFLOWER, BACON, CAPERS, AND CROUTONS

Steps:

• For 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.
• *Available at some supermarkets, specialty foods stores, and natural foods stores.

SAUTéED SKATE WING

Steps:

• Dredge Heat a large sauté pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
• Sauté When pan is hot, add oil and heat until shimmering. Add skate pieces, working in batches to avoid crowding the pan, and sauté until fish is golden brown underneath, 1 1/2 to 2 minutes. Carefully turn pieces over with a fish spatula and reduce heat to medium. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more. Transfer to a plate and cover to keep warm.
• Brown butter Wipe pan with paper towels and set over medium-low heat. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds. Stir in thyme and citrus juices; the butter will spatter a bit. Add hazelnuts, then remove from heat.
• Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter. Serve immediately.
• Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance. The wings are the most desirable part of the fish, with a delicate, flaky texture. They are most commonly sautéed and served with brown butter and capers.

SKATE WINGS WITH GRENOBLE SAUCE

Steps:

• Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
• In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
• Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
• Add the fish back into the sauce and simmer for 2 to 3 minutes.
• In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
• To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.

LLOYD FEIT SAUTEED SKATE WING WITH KALE AND HOT PEPPER BEURRE BLANC

Steps:

• Kale: Heat the vegetable oil in a wok over high heat, add the garlic, and stir fry for 1 minute until golden. Add the kale, soy sauce, chicken stock, sugar, salt, and pepper and cook, stirring until wilted, about 5 minutes. Sprinkle with sesame oil. Keep warm.
• Beurre blanc: Combine the wine and shallots in a small saucepan over high heat. Boil until very reduced and almost dry. Remove from the heat, slowly whisk in the butter, and season with salt and pepper. Strain through a fine sieve and stir in the sliced chile. Keep warm.
• Skate: In a large bowl, pour the milk over the skate. Cover and refrigerate for 30 minutes. Remove the fish from the milk, toss together the flour, salt, and pepper, and coat the fillets in the flour.
• Heat the oil in a large skillet over medium-high heat. Cook the skate in batches, until nicely golden on both sides, about 5 minutes, turning once.
• Divide the kale among 6 dinner plates. Place the skate on top and drizzle with beurre blanc.

SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL

Steps:

• Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper. Spread flour in a large, shallow dish. Dredge fillets in flour, pat off excess, and set aside.
• Place a large non-stick skillet over high heat, and add the olive oil. When oil is hot, add skate wings so that they lie flat, in a single layer. Brown until the under side is lightly golden, about two minutes. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more. Transfer fillets to heated dinner plates, and keep warm.
• Return skillet to medium heat, and add the butter, stirring with a wooden spoon. As soon as the butter turns a medium nut-brown, stir in the lemon juice. Add tomatoes, and warm briefly - about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
• To serve, spoon tomatoes over skate. Tear basil leaves into bite-sized pieces, and scatter over tomatoes. Serve immediately.

BAKED SKATE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
• Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
• Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
• Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.