Monday, January 19, 2015

Skate Wing for dinner

A skate is similar to a stingray, but smaller.  They also lay eggs compared to a stingray which gives birth live.  That being said, we learned about this delicacy when we were in France several years ago.  We found it on a menu and were absolutely overwhelmed with the delicate taste and the unusual type of seafood.  It is not a typical menu item, especially in the US.

Since moving to Arizona, we have been searching out many different grocers to see what they supply to their customers.  A favorite Hispanic grocer is not far from us and when we saw fresh skate wing in their fish display, we could hardly believe it.  We had no idea how to even fix it, but we knew we liked it.

So, we went back home and started searching for a way to prepare this fish.  It seems the best looking recipe comes from Julia Child.  She prepared her skate simply and served it with a Sauce Meuniére with butter, lemon and capers, so that is what we decided to do.

The skate has a skin similar to a shark, and that had been removed.  We also removed the main bone and fileted the wing.


Here are the two pieces of skate wing as we bought them.

 A closer look of the cartilage in the wing.

Here the Trout is fileting the meat off the wing.

We bought the two wings which came to about 1 pound and the cost was $3.99 a pound.  


This tender fish tastes a lot like Dover sole.  The recipe we followed is here:

Skate Meuniére with Butter, Lemons and Capers
Serves 2

2 skate wings, about 1/2 pound each
1 cup all purpose flour
1 tbsp. olive oil
3 tablespoons unsalted butter, divided
1 lemon, juiced and zest
2 tablespoon capers, drained and rinsed
2 tablespoon. finely chopped parsley
salt and pepper

Warm a tablespoon of oil and butter in a large skillet over medium high heat.  When the oil is hot and starts to shimmer, place the skate fillets in the pan and sauté for about 3 minutes per side.  Remove the wings and keep warm.

Wipe the skillet clean and turn the heat the medium.  Melt the remaining 2 tablespoons butter in pan an brown to a nutty color, about 3-4 minutes.  Add the lemon juice, zest, capers and parsley and continue to cook, stirring constantly until they're warmed through.  Turn off the heat and transfer skate to serving platter.  Garnish with the caper sauce. 

We served this with a favorite veggie combo.

Sauté one sliced onion and 1 large clove of garlic in butter and olive oil..  Add chopped peppers, chunked zucchini and a couple of tomatoes cut into chunks.  Let simmer, covered until tender.  I added fresh oregano and basil from our herb garden.  So delicious. 



6 comments:

  1. Wow! Nice. I can't say I have ever eaten skate wing but certainly would not be opposed to it.

    I hope you are settling into your new home. Happy New Year!
    Velva

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  2. This does look delicious! I don't believe I've ever seen it for sale around north east Ohio, however.....

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  3. How fun. I've never tasted skate, but it sounds divine. Lucky The Trout knows how to skin and filet fish. If its like shark, it wasn't easy. A little Bahamian boy caught a good size shark off of our dock (with a hand line if you can believe it) and the skin was very tough, but the meat inside was snow white and wonderful if you didn't overcook it, Glad to hear Julie came to the rescue. Your meal looks perfect and simplicity is always best.

    Glad you are having fun in your new location.
    Sam .

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  4. I've never even seen skate in the grocery or on an menu... but, I KNOW I'd love it with the sauce!! ;) You cannot go wrong with butter, lemon and capers. Happy you have found such a good place to shop! blessings ~ tanna

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  5. I'd never heard of these, Susan, but it looks really good.

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  6. It looks delicious. Don't you love finding new markets with products that are different. It sounds like you are settling in well to your new digs. It only seems fitting that you would choose a Julia recipe. Seems like her first French dish was Dover Sole.

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