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Grilled Skate wings Recipe for Winter Skate
Grilled Skate wings
4 prepped skate wings (see Directions below)
1/2 cup milk
Salt and pepper (I use Tony's)
4 tablespoons all-purpose flour
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers,
cut into 1/4 inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons Regina's red wine vinegar
4 tablespoons finely chopped parsley
Prepped WIngs: Cut off the wings. Parboil for about 30 secsonds and the skin should come off with a fork. Fillet as you would a flounder or leave the cartilage. Your choice. Cover in buttermilk or a mixture of 1/4 cup flour and 1 quart of water blender mixed. Fridge for a couple of hours.
1. Put the skate fillets in a deep dish and season to your taste. Now cover the both sides of the fillets with the milk.
2. Flour the seasoned milk wet fillets lightly.
3. Heat the oil in a large nonstick skillet over medium-high setting. When the oil is hot but not smoking, add the fillets. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
4. Wipe out the pan with a paper towel and return it to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, saute briefly, then add the shallots, vinegar, and parsley. Cook briefly then stir and pour the sauce over each fillet evenly. Serve while hot!
You can try this with stingray and dogfish as well. Some people liked it with their Mako too!
07/03/09 07:23 PM
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