Ingredients
1 pound skate wing1 lemon
2 tablespoon butter
1/4-1/2 teaspoon salt
1/4-1/2 freshly ground pepper
Optional: 2 tablespoons of white wine
Preheat the oven to 350 degrees.
Rinse the skate wing, pat it dry, and put it in a baking dish lined with foil or parchment paper. Sprinkle salt and pepper on the fish. Cut the butter in small pieces and dot the fish with it.Using this recipe, I found the fish a bit bland. Adding capers and herbs might improve it. However, the next time I buy skate, I'll look for a piece as thick as this one and pan fry it after coating it with seasoned crumbs. There's a reason why restaurants favor that way of serving skate.
I only recently saw skate wing available at a supermarket. It may not be offered at your local store, but if you see it, give it a try. It doesn't have a fishy smell or taste.
Do you have a favorite fish you enjoy or do you avoid fish entirely?
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Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Val and Granddad attend a mystery fan fest that features a bake-off between contestants playing the roles of cooks to fictional sleuths. As Nero Wolfe’s gourmet chef, Granddad competes against Sherlock Holmes's landlady Mrs. Hudson, played by Cynthia Sweet. Granddad blames her for ripping off the five-ingredient theme of his Codger Cook newspaper column to use in her own recipe column and cookbook. When she’s found dead in her hotel room with a whistling teakettle next to her, he and Val sort through the festival-goers to find the one with the biggest beef against Ms. Not-So-Sweet.
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Can't say I've ever had a fish I didn't like. We love fish and have it at least once a week. Living so far inland, getting a wide array of fresh fish either isn't possible or very expensive. And frozen is never near as good. I would love the chance to try skate. From your description, I know we would love it. Our favorite from the few choices we have would be thick pieces of cod baked or salmon.
ReplyDelete2clowns at arkansas dot net
Thanks for commenting, Kay. Though we can drive to the Atlantic Ocean in a few hours, some of our supermarkets have only the usual standbys like salmon, cod, and tilapia. I like the first two of those, though not the third.
DeleteI don't remember ever seeing skate in a store or in a restaurant.
ReplyDeleteOur favorite right now is steelhead trout. It looks and taste a lot like salmon, but isn't quite a overwhelming tasting.
You have this tagged as "vegetarian." Pescatarian, perhaps?
DeleteLibby, Thanks for pointing out my vegetarian error. I've removed that tag. If you refresh the today's page or reload it, you'll see that "vegetarian" no longer appears as a label. I made that mistake because I think of my son and his wife as vegetarians. He eats fish though she doesn't.
DeleteI've only ever had skate in restaurants, but it's always been delicious! Will have to look for it at my grocery store.
ReplyDeleteI hope you can find it, Leslie. I'm within 2 miles of 6 supermarkets (in different directions) and only the newest one, offers skate, along with several other fish that the others don't offer.
DeleteI don't think skate is available in the midwest. I've had monkfish, which is also known to have a lobster-like texture but that's hard to come by too. We mostly have lake fish and salmon.
ReplyDeleteThe texture works better on lobster than on monkfish. I"m not a fan of that, but I eat salmon often.
DeleteI avoid any seafood entirely. I'm not sure why. I know it's healthy but I swear I must have been a mermaid in another life and refuse to eat my friends. aprilbluetx at yahoo dot com
ReplyDelete:-)
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