I’ve eaten skate in restaurants but have never purchased this fish to use in a recipe. While shopping for holiday foods last week, I noticed skate and purchased a couple of “wings.” I froze them, thawed them last night in my fridge, and today finds me online, recipe surfing for skate.
Best reviewed recipes for skate I’ve found on-line are similar to a sole recipe I enjoy making: Sole Meuniere, which calls for a lemony brown butter and capers similar to another favorite, Trout with Lemons and Capers.
Without a doubt, a quick pan fry of flour-dredged fish fillets (be it sole, trout or skate) sauced with a lemon, caper and butter sauce is always a winning recipe. I’m sure there are endless ways of preparing skate, but experience has taught me that this recipe is easy to prepare and delicious.
The subtle yet distinct flavor of skate, the striation and texture, is unique and magnificent. If you see it around, I encourage you to taste for yourself. If you have a favorite skate recipe, or have seen one you’re interested in trying, I’d love to hear about it. Skate will undoubtedly go into my cart the next time I see it in a fish case around town.
