Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil.Number of Servings: 4Ingredients: 1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions)1 Stalk lemongrass*3 Cups orange juice1/2 Cup lime juice2 teaspoons thinly sliced fresh gingerFresh chives or scallion tops for garnishLime slices for garnish*If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.Instructions: Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches.
Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half.(Should have consistency of syrup.) Strain sauce over fish. Garnish with lime slices and chive stems. (Note: Narrow strands of lemon grass can be substituted for chives, but may be too fibrous to be edible.
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Seafood alternatives: catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings, troutNumber of Servings: 4Ingredients: 1 medium tomato, seeded and chopped2 tablespoons sliced ripe olives1 tablespoon chopped parsley1 tablespoon red wine vinegar1 (16 oz.) package frozen sole fillets, thawed1/4 cup Dijon mustard, divided1 (14 1/2 oz.) can chicken broth1 clove garlic, pressed1 cup uncooked rice1 (10 oz.) package frozen chopped spinach, thawed and very well drainedInstructions: Combine the first 4 ingredients in a small bowl, stir well and set aside.
Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer of mustard over fillets; set aside. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.
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Number of Servings: 6Ingredients: 12 Ounces egg noodles1 Pound pan-ready skate fillets, cut into 1 1/2 inch squares1 1/2 Cup low-fat milk1 Can (12-ounces) evaporated skim milk1 Cup chopped onion1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon hot pepper sauce1 Pound fresh mushrooms, sliced1/4 Cup butter or margarine, divided2 Tablespoons olive oil1/3 Cup flour1/3 Cup sherry1 Cup fresh bread crumbs or crushed buttery crackersFinely snipped fresh parsley for garnishInstructions: Cook noodles in boiling salted water; drain and set aside while preparing sauce. In three-quart saucepan, combine milk, evaporated milk, onions, hot pepper sauce, salt and pepper. Simmer for 10 minutes; remove pan from heat; set aside.
In a large skillet, heat 3 tablespoons butter and oil, then sauté mushrooms until lightly browned. Stir in flour and remove pan from heat. Using strainer, add the poaching liquid used to cook the skate. Stir thoroughly, return skillet to heat and cook until sauce is thickened. Stir in sherry.
In large bowl, combine mushroom sauce with noodles, skate and onions. Place in large open casserole dish or in individual oven proof au gratin dishes.
Combine 1 tablespoon softened or melted butter with crumbs; sprinkle over casserole. Bake uncovered at 350 degrees F for 15-20 minutes or until topping is golden brown and sauce is bubbly. Garnish with parsley and serve.
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Number of Servings: 4Ingredients: 1 Pound pan-ready skate fillets2 Tablespoons soy sauce3 Tablespoons orange juice1 Tablespoon oil1 Tablespoon catsup1 Tablespoon minced fresh parsley1 Small garlic clove, minced1 teaspoon lemon juice1/4 teaspoon dried oregano, crumbled1/4 teaspoon freshly ground pepperInstructions: Cut skate into square measuring about 1-inch. In a zipper top plastic bag, combine all remaining ingredients. Add skate to sealed bag and marinate in refrigerator for 30 minutes.
Preheat broiler of barbeque grill. Place skate on rack or grill positioned about 4 inches from heat source. Cook for 6-8 minutes. After 3 minutes, brush the top with some of the marinade, turn pieces over and continue to cook until pieces flake easily when tested with a fork. Serve immediately.
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