This skate with green sauce is a fantastic way to enjoy a unique fish dinner.
As I mentioned yesterday, I made skate for dinner. Both the wee ones gobbled it up and enjoyed it. My husband also enjoyed it but pointed out that it was only so-so on its own. The sauce really made the dish (well, DUH, that’s why I made the sauce). He also complained that it was hard to eat, but that was partly because he was hungry and didn’t listen to my instructions on how to remove the fish from its bone!
Regardless, skate is a great tender fish that was wonderful for $2.99/pound. This is generally cooked by pan-frying in butter and making a brown butter sauce. I went another way, and I really enjoyed it.
Again, sorry that I have no pics this week, but it was devoured immediately! I didn’t have time to take any. I think that’s a good thing, right?
How to Make Skate Wing with Green Sauce
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For the Sauce:
Start by making the sauce — Make a garlic paste with the garlic and salt. Chop the garlic finely, then add 1/2 teaspoon salt and use the side of the knife to scrape across the garlic until it forms a paste.
Place this into a small bowl, and add the anchovies, capers, mustard, herbs, 2 tablespoons olive oil, lime juice, and black pepper. Whisk until it starts to emulsify.
For the Fish:
Heat a large large large fry pan on the stove. If your fish is larger than the bottom of the pan, cut the fish! Add oil to the pan just before you’re ready to put the fish in.
Pat the fish dry. Add the salt and pepper to the flour. Place the egg into a wide dish and beat, then coat the fish in the egg. Coat the fish with flour and shake off the excess. Repeat the egg and flour layers.
Add the fish to the pan, and cook on each side for about five minutes (for a nice thick piece). When you flip it, use a fork to check to be sure that the flesh is white and firm and flakes away easily. You do not want to overcook this!
Once the fish is cooked, remove it from the pan and the pan from the heat. Add the sauce to heat it through quickly, then pour the sauce over the fish.
To remove the fish from the bone, use the side of a large fork to scrape the meat off the bone starting at the top and working your way to the base. This fish has lots of flexible bones, so some may come off as you remove the fish.
They’re easy to pick out, so no worries there. Even Mister Man was able to pick them out when needed! Once you have all the meat removed from one side, flip the fish and repeat the process.
Skate Wing With Green Sauce
Ingredients
For the Skate Fish:
- 1 skate wing
- 2 tablespoons oil
- 1 egg beaten
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Green Sauce:
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon anchovy paste
- 1 tablespoon capers drained and rinsed
- 1 tablespoon whole grain mustard
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh parsley chopped
- 2 tablespoons olive oil
- 1 lime juiced
- 1/2 teaspoon black pepper
Instructions
For the Sauce:
- Make a garlic paste with the garlic and salt. Chop the garlic finely, then add 1/2 teaspoon salt and use the side of the knife to scrape across the garlic until it forms a paste.2 cloves garlic, 1/2 teaspoon salt
- Place this into a small bowl, and add the anchovies, capers, mustard, herbs, 2 tablespoons olive oil, lime juice, and black pepper. Whisk until it starts to emulsify.1 tablespoon anchovy paste, 1 tablespoon capers, 1 tablespoon whole grain mustard, 2 tablespoons fresh basil, 1 tablespoon fresh cilantro, 1 tablespoon fresh parsley, 2 tablespoons olive oil, 1 lime, 1/2 teaspoon black pepper
For the Fish:
- Heat a large large large fry pan on the stove. If your fish is larger than the bottom of the pan, cut the fish! Add oil to the pan just before you’re ready to put the fish in.2 tablespoons oil
- Pat the fish dry. Add the salt and pepper to the flour. Place the egg into a wide dish and beat, then coat the fish in the egg. Coat the fish with flour and shake off the excess. Repeat the egg and flour layers.1 skate wing, 1/3 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 egg
- Add the fish to the pan, and cook on each side for about five minutes (for a nice thick piece). When you flip it, use a fork to check to be sure that the flesh is white and firm and flakes away easily.
- Once the fish is cooked, remove it from the pan and the pan from the heat. Add the sauce to heat it through quickly, then pour the sauce over the fish.
Notes
- You can omit the anchovy paste in the sauce if you’re squeamish.
- To remove the fish from the bone, use the side of a large fork to scrape the meat off the bone starting at the top and working your way to the base. This fish has lots of flexible bones, so some may come off as you remove the fish.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Hahah, I'm like, “Oops, typo!” Thinking you meant STEAK!!! I'm an idiot!
Stake? Really? I don't even know where we could get something like that around here. I'll just have to come visit you to try it. lol
LOL I'm with Manic – i thought you meant steak, hehe. Never heard of Skate fish…
I dunno, this one just doesn't sound good to me. I'm with mister man on this one 😉
My kids freak out about fish. They have no desire to eat it. Maybe I can trick them and say it's chicken. Thanks Michelle for sharing this recipe. Who knows? It may wind up working for my family 🙂
I have seen people cook with this fish on Food Network but never cooked it, or seen it to buy, myself. Good for you!! Thanks for sharing with TMTT.
I've never tried skate before but I love fish and this recipe looks delicious!
Steph – You are SO not an idiot… c'mon, my husband had never heard of it either. And I'd only had it once previously.
Kori – Skate 🙂 Really. It was at our local produce market, so who knows… apparently it's one of the “new popular” fish. But hey, you visit, I'll cook it!
Marcy – You're not alone. It was pretty cool though!
Cookie – You just have to eat with your mouth on this one and turn your brain off. I have to admit I had second thoughts after reading what it was but then remembered that I HAD liked it.
Kelly – Umm I don't think they'd go for chicken! The wee ones LOVE salmon, tuna and tilapia, but the fishy fishes? We don't go there. And by we, I mean me, too!
Lisa – Really? I actually looked on their site for a recipe and failed miserably! It's pretty good.
Brenda – You can probably find it in SF. We ate it all up. Quickly.