Skate/Stingray

[BreezyCooking]

I buy skate whenever it's available (& looks good, of course - lol!). Do make sure it's been prepped, as getting the meat off that wing cartilage can be a pain in the you-know-what.

My favorite way of preparing it is a sort of "piccata" style. I dust the pieces with lightly seasoned flour & saute them in equal amounts of butter & extra-virgin olive oil. I then remove the fish & add a little fresh lemon juice, a dollop of dry white wine (Pinot Grigio is a favorite), & some capers. Allow that to combine/cook down a little, & then pour it over the fish. A green salad, some sauteed potatoes perhaps, some crusty bread, & more of that wine & you're all set.

As far as the flavor - it's tender & delicious. If I had to compare it to something better known, I'd say sole or flounder with just a touch of scallop sweetness.

And as far as sources, the Whole Foods market chain frequently carries it.

[quicksilver]

Thanks, BC. That's sounds delicious.
I've kind of put it aside, forgetting about it, as the markets down here don't seem to have it displayed.
Plus it's just too dang hot to care much for eating, but to sustain. Keeping quenched is the goal of the day.
But in a month to 6 wks things will change alittle to start gaining my passion back.
I'll keep your recipe in mind, minus the capers - can't do capers. Maybe shallots.

[VeraBlue]

It's magnificent! Most recently I prepared it by lightly breading it with toasted pecans and parmesan...and then making a very light lemon rum sauce to go with it.
Have the fish monger fillet it for you.