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This was a new food experience for us and we loved it! Although we didn't care for the sauce we also didn't think it needed anything. We seared it in a cast iron pan, per other reviews, and were really surprised at the taste and texture. My DSS said it was between crab and lobster. Our wing was rather large (fresh caught) and took about 13 minutes, we turned it once. I hope this trend catches on!

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Nancygirl September 28, 2010

Okay my fault, I burnt my hand on the handle of the pan in the oven, but that was my stupidity, not the fault of the recipe. Very very good. Good recipe, and it highlighted the skate taste, which believe it or not, is a mild white fish taste, I added more garlic than the recipe indicated, but othewise the same.

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Diann is Cooking January 25, 2010

A delicious sauce, simply made with ingredients on hand. This was my first "skating" experience. I was concerned about the garlic turning bitter during the browning, but it did not. The skate available to me is on the small side, and it did shrink while roasting, so it ended up being overcooked. I will cut the roasting time next time. This would be a wonderful way to serve any white fish, especially scallops. I also think a sherry vinegar would be great, especially when combined with smoked paprika (my newest flavor obsession).

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zeldaz51 January 19, 2007
Roast Skate With Malted, Caramelized Garlic Sauce