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Sautéed Skate with Fresh Salsa |
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Serves: 2
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(Skate con Salsa)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Skate is a small species of ray--a flat-bottomed kite-shaped fish found in many places around the world, and fairly common in the Sea of Cortez in Baja, Mexico. Until recently it was seldom exported, even though it's a popular food in Europe and parts of Asia. Now, the wings, the edible part, are occasionally available, skinned, in specialty fish markets in the United States. The firm white meat is similar to scallops and in Mexico is usually sautéed in butter and served with a simple sauce and crusty rolls.
Fresh Salsa Mexicana or purchased
2 (about 6-ounce) skinned skate fish fillets
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
Prepare the salsa, if using homemade. Then, season the skate with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the skate and cook 2 to 3 minutes per side or until golden brown on the outside and opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with fresh salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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