Skate is a true delicacy; it’s richness and texture are reminiscent of crab. Skate is not always available, but this recipe works well with many varieties of fish that have been sauteed in clarified butter or olive oil.
SERVES: 6
INGREDIENTS:
MANGO RELISH
- 1 1/2 cups peeled, seeded, and chopped mango
- pinch of nutmeg
- pinch of ground cloves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 2 to 3 tablespoons lime juice
- 1/2 tablespoon ginger juice
- 1 tablespoon chopped fresh mint
- 1 jalapeno, minced
- pinch of salt
- cayenne or chili paste to taste (optional)
SAUTEED SKATE
It’s best to remove the meat from the cartilage of the skate wings. Ask at the market if they will cut the wings for you or show you how because it is different from filleting fish.
- 2 to 2 1/2 pounds skinned and cleaned skate wings
- vegetable or olive oil or clarified butter, enough for 1/8 inch in bottom of pan
- flour for dredging wings
INSTRUCTIONS:
MANGO RELISH
- Measure out 3/4 cup of the chopped mangos and set aside. Puree remaining 3/4 cup of mangos until very smooth. Put the pureed mangos through a sieve and remove all the fibers.
- In a bowl, mix together the pureed and chopped mango. Add the nutmeg, cloves, coriander, cardamom, and lime juice.
- Add the ginger juice, chopped mint, and minced jalapeno to the mango mixture. Mix well. Season lightly with salt, and add cayenne or chili paste as desired. Serve either at room temperature or chilled. Makes enough relish for 6 medium-sized fillets.
SAUTEED SKATE
- Dredge the skate wings in flour, and saute in clarified butter or oil over medium-high heat.
- Cooking time varies depending on the thickness of the wings. Saute on each side until flesh is opaque and lightly browned.
