Peggy Lampman's Tuesday dinnerFeed: Skate with Tomatoes and Olives
Skate with Tomatoes and Olives
Peggy Lampman | Contributor
The subtle yet distinct flavor of skate, the striation and texture, is unique and utterly delicious. I made another skate dish, Skate with Lemons and Capers, somewhat similar, but it's lemony and a bit more buttery-rich.
Yield: 2-3 servings


Cost: $14
(skate was approximately $10 per pound)

Time: 15 minutes
Ingredients
1 pound skate (2-3 skinless, boneless pieces)

1 tablespoons unsalted butter


1 tablespoons extra virgin olive oil

1/2 cup flour


1 (14-ounce can) diced tomatoes
Pinch thyme
1 teaspoon garlic

1/4 cup kalamata olives




Instructions
1. Preheat oven to 200 degrees. Pat fish fillets dry and season with kosher salt and freshly ground pepper. Dredge fillets in flour.


2. In a large sauté pan, heat butter and olive oil over medium heat. 

3. Once the butter starts to brown, place fillets in the pan. Cook for 3 minutes or until well-browned; carefully turn over with a large spatula and guiding hand and cook an additional 2-3 minutes on other side. 


4. Remove from pan, place in warm oven on paper-towel lined cooking sheet, and repeat with remaining fish, adding additional olive oil to pan if necessary.

5. When fish is cooked, add tomatoes to pan and cook over medium-high heat,stirring, five minutes. Reduce heat to medium-low and stir in thyme and garlic. Cook two minutes and stir in kalamatas. Spoon over fish and serve.
Comments
Peggy Lampman
Wed, Mar 2, 2011 : 5:46 p.m.
Thanks for the comments! I'm glad there are other skate fans out there, but I'm dismayed to hear it's not one of the sustainable fish. I'll have to check out that site. I freeze the skate the second I buy it if I don't plan using it that day; it doesn't seem to lose its texture after the freeze. Sorry about putting the capers in the title; the last time I made skate, I used a lot of capers and the word slipped out- incidentally, I'd recommend checking out that skate with lemons and capers recipe - I provided a link and it was mighty good! Peggy
susan
Wed, Mar 2, 2011 : 1:49 p.m.
Thank you Peggy! This is a lovely recipe. Skate is my fav, too!
Sarah Rigg
Tue, Mar 1, 2011 : 8:44 p.m.
Poohbah: I wrote Peggy about it, and capers was added to the title of the recipe in error. That's been fixed now.
Miss So and So
Tue, Mar 1, 2011 : 7:58 p.m.
I suggest modifying this recipe to use a more sustainable fish. According the the Monterey Bay Aquarium's Seafood Watch, "Skates have been severely overfished and most are caught with bottom trawls, which result in high levels of accidental catch and substantial damage to the seafloor." More information can be found here: <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=147" rel='nofollow'>http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=147</a>
Joe of Kitchen Chick
Tue, Mar 1, 2011 : 6:05 p.m.
@Michael: Monahan's Fish Market, at Kerrytown, carries it. Probably cheaper than Whole Foods too. But I'd call ahead, since they don't always have it in stock.
Michael
Tue, Mar 1, 2011 : 5:16 p.m.
I have only been able to find Skate in the store once at Whole Foods. It would be nice if it were easier to find. It is my favorite fish!
A2K
Tue, Mar 1, 2011 : 5:14 p.m.
Skate is tasty, but ONLY if absolutely, positively fresh-fresh-fresh - this fish goes bad like no other, and if it's even slightly-old it really suffers. Monahan's is probably the only place I'd buy it.
Hmm
Tue, Mar 1, 2011 : 4:38 p.m.
Those little green things in the red sauce look like capers to me poobah
poohbah
Tue, Mar 1, 2011 : 3:15 p.m.
Sounds good -- but where are the capers?