Ginger Skate

Name: Ginger Skate
Ingredients: 2 teaspoons walnut oil or light olive oil 1 tablespoon capers, drained; 2 teaspoons walnut oil or light olive oil 1 tablespoon capers, drained; 2 teaspoons chopped fresh parsley; 1 teaspoon minced fresh ginger; 1½ pounds skate wings, skinned and filleted, cartilage removed, cut into 4 pieces; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; About 1 cup milk; Flour for dredging; 4 tablespoons (½ stick) unsalted butter; 2 teaspoons walnut oil or light olive oil 1 tablespoon capers, drained

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Skate, one of the least expensive and most ignored fish, is finally coming into its own, as well it should. Its flavor is reminiscent of scallops. The French have classically prepared skate with a beurre noir We’ve taken poetic license and added a bit of ginger. This is sublime!

Ingredients

1½ pounds skate wings, skinned and filleted, cartilage removed, cut into 4 pieces
Salt and freshly ground black pepper, to taste
About 1

Fish course
Pescatarian

Method

Preheat the oven to 400°F.
Season the fish lightly with salt and pepper. Place the milk in one shallow dish and the flour in another. Dip the fish first in the milk and then in the flour, and shake off any excess flour.
Melt