Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
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Skate Wings with Salsa of Cucumber, Tomato, and Seaweed
Cookbook
The skate is a peculiar-looking fish, shaped rather like a kite. The pectoral fin is the edible part, and its flesh is firm, sweet, and white, reminiscent of a scallop. After you adorn it with the colorful salsa, you’ll think it, still swimming in the ocean. Banyuls is a fortified wine made in the south of France, much like tawny port but less sweet and with more spice. It also makes an excellent vinegar, which is used in this recipe.
Yield : 4 Main-Course Servings
Ingredients
- ½ cup extra virgin olive oil
- 2 fresh green jalapeno chiles, coarsely chopped
- 4 ripe but firm tomatoes, peeled, seeded, and finely diced
- 1 English hot house cucumber, peeled, seeded, and finely diced
- ½ cup fresh crabmeat, preferably peeky toe
- ¼ cup coarsely chopped fresh seaweed
- ¼ cup strained fresh lemon juice
- 3 tablespoons finely sliced fresh chives
- 2 tablespoons Banyuls vinegar or good sherry vinegar
- 1 tablespoon chopped fresh dill Fleur de sel and freshly ground pepper
- 4 7-ounce skate wing fillets
- 2 tablespoons finely chopped green bell pepper
Directions
Combine 1/4, cup of the oil and the jalapeno chiles in a heavy medium saucepan. Bring to a simmer over medium heat. Remove from the heat. Steep to infuse the oil with the chiles, about 30 minutes. Strain to remove the chiles. Return the jalapeno oil to the saucepan.
Add the tomatoes, cucumber, crabmeat, seaweed, lemon juice, chives, vinegar, and dill to the jalapeno oil. Season the salsa to taste with fleur de sel and pepper. Stir over low heat just until heated through, about 3 minutes.
Meanwhile, sprinkle the skate fillets with fleur de sel and pepper. Heat 2 tablespoons of the oil in each of 2 heavy large saute pans over high heat. Add 2 skate fillets to each saute pan and cook until golden brown, about 4 minutes. Using a large metal spatula, turn the skate fillets over and cook until they are golden brown and just opaque in the center, about 3 minutes longer.
Spoon the salsa over 4 large plates. Top with the skate fillets, sprinkle on the chopped green bell pepper, and serve immediately.
© 2005 Ludovic Lefebvre
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
497 kcal
2029 mg
11 g
2 g
31 g
0 g
5 g
20 g
4 g
110 mg
5 g
46 g
107 mg
1314 mg
3 % daily value
62 % daily value
9 % daily value
21 % daily value
