SAUTéED FILLET OF SKATE WITH CARAMELIZED APPLES AND CHICKEN LIVER
Provided by Anita Lo
Categories Fish Fruit Sauté Mother's Day Dinner Apple Seafood Advance Prep Required Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 23
Steps:
- Make the sauce:
- Heat a saucepan over high heat. Add 3 tablespoons of the butter and swirl. Add the onion and lower the heat to medium. Cook, stirring occasionally, until golden brown. Add the brandy, then the stock, and bring to a boil. Cook until reduced by one third, then swirl in the remaining 1 1/2 tablespoons butter. Season with the salt and pepper and keep warm.
- Make the apples:
- Heat a sauté pan over high heat and add the oil. When just smoking, add the butter and apples and sauté for about a minute. Add the sugar and salt and cook until caramelized. Remove to a warm plate.
- Make the chicken livers and skate:
- Heat two large sauté pans over high heat. Add 1 tablespoon oil and the butter to one pan and 3 tablespoons oil to the other. On a plate, season the livers and skate with salt and pepper and dust lightly with Wondra. When the oil in the pans is smoking, add the livers to the pan with the butter and the skate, whitest side down, to the other pan. Lower the heat to medium-high and cook until golden brown. Turn the skate and finish cooking on the other side. Squeeze lemon juice over the fish.
- To serve:
- Pour some sauce in the center of a serving plate, followed by the skate. Top with the chicken livers, apples, and chives.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
SAUTEED SKATE WITH INDIAN LIME PICKLE
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
- Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed.
- In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper.
- To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
- To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice.
- Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
- Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.
SAUTéED SKATE WING
Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter-or buerre noisette, created when butter is cooked until the milk solids turn golden brown-is one of those à la minute (cooked to order) sauces that should be a part of any home cook's repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.
Yield Serves 4
Number Of Ingredients 9
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.
EASY COOKED SALSA
I've experimented with a lot of salsa recipes and this is, by far, my favourite. It doesn't take too long to make (especially if you have a food processor to do the chopping) and is just right for spice -- a little kick but not so much that your tongue falls off!
Provided by Sackville
Categories Sauces
Time 50m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
- Sauté until everything is soft but not browned.
- Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
- Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
- When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
- Stir well before serving.
SKATE WITH SAUTEED SPINACH AND FRIED POTATOES
Provided by Elaine Louie
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place potatoes in cold water, and set aside. Place a large saute pan over medium-high heat, and add oil. Drain potatoes, dry thoroughly on paper towels and add a single cube to the oil. If oil is hot enough for the cube to begin sizzling immediately, add the rest of the potatoes. Saute until barely golden, about 1 1/2 minutes. Transfer to a plate lined with paper towels, and set aside. Reserve the pan with the oil.
- Remove stems and wilted leaves from spinach, wash thoroughly and drain well. In a large saute pan over medium heat, melt the butter (not the clarified butter), add the spinach and toss until wilted. Season to taste with salt and pepper. Drain well, return to pan and keep warm.
- Return pan of oil to medium-high heat. When oil is hot, return potatoes to pan, and fry until golden brown and crispy. Drain on paper towels, and salt to taste.
- In a wide, shallow bowl, combine skate wings and milk, and soak for 15 minutes. In a large mixing bowl, combine flour and cracker meal. Remove wings from the milk, and season both sides with salt and pepper to taste. Dredge the wings in the flour mixture, pat off excess and set aside on a plate. In a large saute pan over medium-high heat, heat clarified butter until sizzling. Add skate wings with the smoother sides down, and fry until golden brown, about 2 minutes. Turn the wings, and fry an additional 2 minutes.
- To serve, mound spinach at the top of each plate. Place skate like an inverted fan beneath spinach. Sprinkle potatoes over spinach, and sliced chives over skate wing. Garnish plate with lemon wedges and parsley sprigs, and serve immediately.
BAKED SKATE
Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.
Provided by Carolyn Bunkley
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.4 g, Cholesterol 89.9 mg, Fat 15.6 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 4.1 g, Sodium 624.9 mg
SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL
Provided by Elaine Louie
Categories dinner, quick, main course
Time 20m
Yield 2 generous servings
Number Of Ingredients 9
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.
More about "sautéed skate with fresh salsa recipes"
FRESH PINEAPPLE SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
10 BEST SKATE FISH RECIPES | YUMMLY
From yummly.com
PAN SAUTEED SKATE WING - EDIBLE CAPE COD
From ediblecapecod.ediblecommunities.com
10 BEST SKATE FISH RECIPES | YUMMLY
From yummly.co.uk
SKATE WITH CAPERS AND BROWN BUTTER RECIPE - FOOD
From foodandwine.com
10 BEST SKATE WING RECIPES | YUMMLY
From yummly.com
CANNED SALSA RECIPE THAT TASTES LIKE FRESH SALSA
From thecreativemom.com
SKATE WING SAUTé WITH SAUTéED BELGIAN ENDIVES - COOKING LIVE
From cooking-live.com
FIRE ROASTED SALSA CANNING RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
SAUTéED FILLET OF SKATE WITH CARAMELIZED APPLES AND CHICKEN LIVER
From fooddiez.com
SAUTéED SKATE FROM HOMESTYLE CHINESE COOKING BY YAN-KIT SO
From app.ckbk.com
BEST #1 PAN FRIED SKATE WING RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
25 IDEAS FOR SKATE FISH RECIPES - BEST RECIPES IDEAS AND COLLECTIONS
From momsandkitchen.com
SKATE WITH SAUTéED FENNEL AND TOMATOES | DW | 04.09.2009
From dw.com
SAUTEED SKATE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SKATE WINGS WITH SALSA OF CUCUMBER, TOMATO, AND SEAWEED
From plain.recipes
CRISPY SKATE WITH PUTTANESCA SAUCE | ERICA DE MANE
From ericademane.com
SALSA RECIPE - THE MOST FLAVORFUL RESTAURANT STYLE SALSA!
From willcookforsmiles.com
STEAK RECIPE WITH SAUTéED CORN & SALSA – MOTHER EARTH NEWS
From motherearthnews.com
SKATE WING WITH BROWN BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED SKATE WITH FENNEL AND LEMON RECIPE
From spaulyseasonalservings.com
BEST EVER RESTAURANT STYLE SALSA - THE GRACIOUS WIFE
From thegraciouswife.com
SKATE WINGS WITH SALSA OF CUCUMBER, TOMATO, AND SEAWEED
From cookstr.com
SALSA WITH SAUTEED ONIONS RECIPE | SIDECHEF
From sidechef.com
SALSA RECIPE (AUTHENTIC MEXICAN) - CAFE DELITES
From cafedelites.com
SAUTéED SKATE WITH BROWN BUTTER | MONAHAN'S SEAFOOD MARKET
From monahansseafood.com
SAUTéED SKATE WITH BROWN BUTTER, HARICOTS VERTS, AND HAZELNUTS
From tastecooking.com
SAUTEED CHICKEN WITH FRESH PLUM SALSA | RECIPE | PLUM RECIPES, …
EASY HOMEMADE SALSA (RESTAURANT-STYLE) - NATASHASKITCHEN.COM
From natashaskitchen.com
SAUTEED SKATE WITH MELTED RAMP BUTTER RECIPE ON FOOD52
From pinterest.com
THE BEST SALSA RECIPE {EASY + RESTAURANT-STYLE} • FIVEHEARTHOME
From fivehearthome.com
WEEKNIGHT MEAL SERIES: PAN SEARED SKATE WING WITH FRESH SALSA …
From greenriceandlamb.com
SAUTéED SKATE WITH SAUCE AMANDINE AND FENNEL-ONION CONFIT RECIPE …
From eatyourbooks.com
FRIED SKATE WINGS WITH WARM GREEN SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH HOMEMADE CANNED SALSA - COOKS WITH COCKTAILS
From cookswithcocktails.com
SAUTéED SKATE WITH FRESH SALSA - DVO.COM
From dvo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love