Recipe by Mirdreams
Skate is a lovely ray type fish. This is a quick simple way to prepare it that comes out very tasty and looks very nice plated up. Since Skate's something not everyone knows how to make you'll impress people. I read online that skate improves when left to stand refrigerated for a day or two. As it matures, the flesh becomes firmer and more palatable. When purchased, it has usually been aged slightly.
Top Review by Nancygirl
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!
- 2 skate, wings
- 5 tablespoons olive oil
- 4 garlic cloves (2 tsp minced)
- 3 tablespoons malt vinegar
- 1 pinch of sweet smoked spanish paprika or 1 pinch plain paprika
- sea salt
- black pepper
Directions See How It's Made
- Preheat the oven to 425°F.
- To make the sauce take a small saucepan and fry the garlic in 3 tbsp of olive oil until it is dark nutty brown in colour.
- Add the vinegar and a pinch of paprika.
- Bring to the boil and reduce by half.
- Season well with salt & pepper and remove from heat.
- Drizzle the remaining olive oil into the pan to cover the bottom of large oven safe pan and heat on the stove top until very hot (I like to use cast iron).
- Season the skate with salt & pepper on both sides.
- Turn off the heat and slide in the skate, being careful of oil splatter.
- Put the skate into the oven for about 10 minutes or until cooked through.
- Remove and serve immediately with the warmed sauce spooned over the fish and a sprinkling of paprika.
- Note that you can make the sauce while you do the skate but you should start the sauce first (when you start preheating the oven would work well) since the garlic takes a while to caramelize without burning.