As I mentioned yesterday, I made skate for dinner. Both the wee ones gobbled it up and enjoyed it. My husband also enjoyed it but pointed out that it was only so so on its own. The sauce really made the dish (well, DUH, that’s why I made the sauce). He also complained that it was hard to eat, but that was partly because he was hungry and didn’t listen to my instructions of how to remove the fish from it’s bone!
Regardless, skate is a great tender fish that was wonderful for $2.99/pound. This is generally cooked by pan frying in butter and making a brown butter sauce. I went another way, and I really enjoyed it.
Again, sorry that I have no pics this week, but it was devoured immediately! I didn’t have time to take any. I think that’s a good thing, right?
Skate with Green Sauce
1 skate wing (ours was about 1 1/4 pound and enough for four with solid sides)
2 T oil
1 egg, beaten
1/3 c flour
1 t salt
1/2 t pepper
2 cloves garlic
1/2 t (more) salt
1 T anchovy paste (you can omit this if you’re squeamish)
1 T capers, drained and rinsed
1 T whole grain mustard
2 T fresh chopped basil
1 T fresh chopped cilantro
1 T fresh chopped parsley
2 T olive oil
1 lime, juiced
1/2 t (additional) black pepper
Start by making the sauce — Make a garlic paste with the garlic and salt. Chop the garlic fine, then add 1/2 t salt and use the side of the knife to scrape across the garlic until it forms a paste. Place this into a small bowl, and add the anchovies, capers, mustard, hers, 2 T olive oil, lime juice, and black pepper. Whisk until it starts to emulsify.
Heat a large large large fry pan on the stove. If your fish is larger than the bottom of the pan, cut the fish! Add oil to the pan just before you’re ready to put the fish in.
Pat the fish dry. Place the egg into a wide dish and beat, then coat the fish in the egg. Coat the fish with flour and shake off the excess. Repeat the egg and flour layers.
Add the fish to the pan, and cook on each side for about five minutes (for a nice thick piece). When you flip it, use a fork to check to be sure that the flesh is white and firm and flakes away easily. You do not want to overcook this!
Once the fish is cooked, remove it from the pan and the pan from the heat. Add the sauce to heat it through quickly, then pour the sauce over the fish.
To remove the fish from the bone, use the side of a large fork to scrape the meat off the bone starting at the top and working your way to the base. This fish has lots of flexible bones, so some may come off as you remove the fish. They’re easy to pick out, so no worries there. Even Mister Man was able to pick them out when needed! Once you have all the meat removed from one side, flip the fish and repeat the process.
Check out recipes like this at Tempt My Tummy Tuesday with Blessed by Grace each week.