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Ingredients
- 1 x skate, wing fillets
- 3 Tbsp. butter
- Â Â splash of extra virgin olive oil
- 3 Tbsp. cashew nuts
- 1/2 x pink grapefruit, segmented
- 1/2 Tbsp. minced parsley
- 1/2 c. flour
- 1 x salt and pepper
Directions
- To clean the wing of skate, take a large, flexible fish-filleting knife, starting at the thick end of the wing, gently work the skin away from the flesh sufficiently, so which you may grab the skin firmly with your fingers and pull towards the thin end of the wing and then remove. Repeat on both sides, sometimes a little of the skin can be difficult to remove. Using the fish knife, insert underneath the section of the skin remaining on the wing and ease off gently.
- The other method for removing the skin is by plunging the skate wing into boiling water for 20 to 30 seconds. Remove it from boiling water and plunge it immediately into an ice bath. This only cooks the skin, that can then be easily removed from the wing.
- Using the same sharp fish knife, remove the fleshy part of the wing from the cartilage, thick end first. Do this to both sides, toss into the seasoned flour and then gently panfry in a good cast iron pan over medium heat. It is best fried in a combination of a small amount of oil and butter. Always place presentation side down first. Gently fry both sides till lightly golden. This should take no more than 3 to 4 min. Remove the fish from pan and keep warm.
- Drain saute/fry pan of excess oil and debris. Return it to the heat and add in 2 Tbsp. of unsalted butter. Allow the butter to heat and bubble and watch as it turns to a nut- brown colour and then slightly darker. This method is called buerre noire or possibly black butter - that has a rich nutty flavor. Just as it is turning to this stage, toss in the cashews, grapefruit segments, minced parsley, salt and pepper. Remove the pan from the heat and place the warm skate on a serving plate and pour the sauce over the top and serve.
- Preparation time is 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 2 servings | |
| Calories 351 | |
| Calories from Fat 205 | 58% |
| Total Fat 23.58g | 29% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 206mg | 9% |
| Potassium 161mg | 5% |
| Total Carbs 30.7g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.98g | 2% |
| Protein 5.6g | 9% |
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