Skate Wing will have you flying to a new taste sensation

Most of you have probably never heard of Skate fish. I, for one, had never heard of it until I visited the local Asian supermarket. In the fresh seafood aisle, I saw these packages of seafood that looked like fans, so fresh and clean in color, and very reasonably priced. So, as is common with me, I decided to try something new and report back to you. I can tell you I was not a bit disappointed.

Skates are cartilaginous fish belonging to the family Rajidae in the superorder Batoidea of rays. There are more than 200 described species in 27 genera. There are two subfamilies, Rajinae (hardnose skates) and Arhynchobatinae (softnose skates). (information provided by Wikipedia)

The Skate wings are totally edible, as there are no bones, only cartilage. If you don't like cartilage, you can easily remove the meat by sliding your knife dull side down and running it the length of the wing. Turn the wing to the other side and repeat the process. This seafood meat is very delicate in flavor, very much like sole. This recipe provides for a quick preparation by dredging it in flour and quick pan frying it to a golden brown, lightly seasoning it with salt and pepper with a final drizzle of Meyer lemon juice, chopped scallions, and parsley for garnish. Pair it with a tossed salad of mixed greens and you've got yourself a very healthy, low calorie, and low fat lunch or dinner. Here's what you'll need for two servings,

2 medium fresh Skate wings
1/4 cup olive oil or vegetable oil
2 chopped scallions
1/2 Meyer lemon, squeezed
2 tablespoons of flour (for dredging)
Salt and pepper to taste
Bouquet of fresh parsley for garnish

Start by heating the oil in a large saute or fry pan over medium high heat. While oil is heating, use a plastic bag to dredge the wings in the flour. Add the flour to the bag and then add the wings and shake until well coated. You may add the pepper and salt during this process or wait until the wings are frying. It's your choice.

When oil is hot, saute the wings about 3 minutes on each side or until fried to a nice golden brown. Once finished to your liking, remove them and set them on paper towels and pat them to remove any excess surface oil. If you haven't already done so, salt and pepper to your taste. Place them on your serving plates, drizzle some of the Meyer lemon juice and a scattering of the scallions. Garnish with a small bouquet of fresh parsley and enjoy.

(drawing of Skate provided by