Skate Wing With Green Sauce

Skate wing with green sauce is a delightful combination of delicate fish and vibrant flavors. The skate wings are typically pan-fried to a crispy golden brown, showcasing their tender, white flesh. The accompanying green sauce, often made with herbs like parsley and basil, adds a burst of freshness and complements the fish perfectly. It's a dish that celebrates simple, high-quality ingredients.

5 from 1 vote

Course: main dish

Cuisine: French

Diet: Low Lactose

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: servings

Calories: 198kcal

Author: Michelle

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.

Equipment

Frying Pan

Chef's Knife

Bamboo Cutting Board

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.