Sautéed Skate With Fresh Salsa Recipes

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SAUTéED SKATE WING



Sautéed Skate Wing image

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

4 small skate wings, each cut into 2 equal pieces
Coarse salt and freshly ground pepper
1/2 cup wondra or all-purpose flour
1/4 cup sunflower or other neutral-tasting oil
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
1/3 cup lightly toasted blanched hazelnuts, coarsely chopped
4 sprigs thyme
1 teaspoon fresh lemon juice
1 small pink grapefruit, suprêmed (page 34) and juice reserved (to yield 12 segments and 2 tablespoons juice)

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.

SAUTEED SKATE WITH SUMMER TOMATOES AND BASIL



Sauteed Skate With Summer Tomatoes And Basil image

Provided by Elaine Louie

Categories     dinner, quick, main course

Time 20m

Yield 2 generous servings

Number Of Ingredients 9

4 skinless skate wing fillets, about 4 to 5 ounces each
Salt and freshly ground black pepper
1 1/2 cups flour
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons fresh lemon juice
1 1/2 cups diced ripe tomatoes (about 2 medium)
Tabasco sauce
4 to 5 fresh basil leaves

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.

SAUTéED SKATE WITH FRESH SALSA



Sautéed Skate with Fresh Salsa image

Number Of Ingredients 5

Fresh Salsa Mexicana or purchased
2 (about 6-ounce) skinned skate fish fillets
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter

Steps:

  • Prepare the salsa, if using homemade. Then, season the skate with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the skate and cook 2 to 3 minutes per side or until golden brown on the outside and opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with fresh salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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