Skate Wings with Salsa Verde
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:Servings
Ingredients
- Salsa Verde:
- 1 medium clove garlic
- ½ teaspoon salt
- 4 anchovy fillets, drained and finely chopped
- 1 tablespoon capers, drained
- 1 teaspoon wholegrain mustard
- 1 tablespoon chopped basil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons olive oil
- 4 tablespoons fresh lime juice
- Freshly ground black pepper
- Skate Wings:
- 1 pound skate wings (2 small or 1 large cut in half)
- Salt and pepper
- 2 tablespoons flour
- 2 tablespoons oil
- Salsa Verde:
- 1 medium clove garlic
- 2.13g salt
- 4 anchovy fillets, drained and finely chopped
- 12.78g capers, drained
- 4.26g wholegrain mustard
- 12.78g chopped basil
- 25.56g chopped flat-leaf parsley
- 25.56g olive oil
- 51.12g fresh lime juice
- Freshly ground black pepper
- Skate Wings:
- 453.59g skate wings (2 small or 1 large cut in half)
- Salt and pepper
- 25.56g flour
- 25.56g oil
Have you ever tried skate? Now is your chance! The wing gets its name from the skate’s large pectoral fins that resemble wings. It has beautiful mild flavor with a firm texture similar to a scallop. It cooks up fast and is delicious served with this bright salsa verde.
Preparation
STEP 1
For salsa verde mince/smash garlic with salt until you get a paste-like consistency. Add to a small bowl.
STEP 2
To garlic paste add chopped anchovies, capers, mustard, basil, parsley, olive oil, lime juice and pepper. Mix well and set aside.
STEP 3
Dry skate wings with a paper towel. Season with salt and pepper and coat with flour (shaking off any excess).
STEP 4
Heat a large (10-12 inch) skillet to high heat and coat with oil. Once hot add skate wings. Fry for 4-5 minutes per side, depending on their thickness, until golden browned. Use a sharp knife to peak at the flesh around the bone, once cooked, it looks creamy white.
STEP 5
Reduce heat to low and pour salsa around the fish to warm, but not cook. Serve skate wings immediately with salsa verde.