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SKATE
If you think that this is garbage, then take a look at all these recipes because there's a lot of people out there that think differently. We hope you have some fun with these recipes for cooking the skate that you know you will be catching this summer. This is a very unusual meat as it is striated. I've always heard that they would use round cutters like a cookie cutter to make fake scallops, but I don't see how that's possible. Totally different looking flesh, in my opinion. It's very delicate, very white and has a velvety texture if not over cooked. My favorite way to do it is dredged lightly in flour, and sauteed in butter or olive oil. I sautee it for only a couple/few minutes on each side depending on the thickness of the meat then take it out and keep it warm under foil. In the same pan, I deglaze with a 1/2 cup of white wine. While the wine is reducing, I take a couple tablespoons of flour and wisk it into a cup of chicken or fish stock. I put that in the pan, bring it to a simmer while stirring so it forms a smooth gravy and then throw in some halved cherry tomatos, capers, and even chopped artichoke hearts. Simmer until vegetables are tender (just a few minutes) and pour over skate wings. But check out the plethora of skate recipes and links to great ways to cook up this delicious fish. Either way, it's easy to do and if you make one of these for your girl, she's going to let you go fishing more often.
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