Skate Provencale Recipes

SKATE PROVENCALE

Steps:

• Put skate wings into a dish and pour milk over them. Sprinkle with salt and pepper to taste. Put flour into a flat dish and dip skate pieces into it. Coat well on all sides and shake off excess.
• Use a paring knife to cut a small, shallow X in the bottom of each tomato. Drop tomatoes into boiling water and let stand 12 seconds. Drain and peel. Cut away and discard core. Cut tomatoes in half and push out seeds with your fingers. Squeeze gently to remove remaining seeds.
• Cut tomatoes into half-inch cubes. There should be about 2 1/2 cups.
• In 2 skillets, each large enough to hold the fish pieces in one layer, put 2 tablespoons of the olive oil and 1 tablespoon of the corn oil.
• Heat skillets and place 2 skate wings in each. Cook about 3 minutes or until golden brown on one side. Turn and continue cooking 3 to 5 minutes or until golden brown on the second side. Cooking time will depend on the thickness of the fish. Transfer the pieces to a platter.
• Combine remaining oils in a skillet and add tomatoes, garlic, shallots, rosemary, salt, pepper and vinegar. Cook over moderately high heat about 2 minutes. Spoon sauce over skate wings and sprinkle with basil or parsley.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.