Salt & Tumeric Skate Wings with Okra and Tomato Salsa

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 30 minutes

Serves: 2

Ingredients

For the pan-fried skate wings:
· 2 skate wings
· a few dash of ground tumeric
· salt, to taste
· 2 tablespoons grapeseed oil

For the okra:
· one cup of 1/2 to 3/4-inch cut fresh okra
· 1 tablespoon olive oil
· 2 cloves of garlic, finely chopped
· salt, to taste

For the salsa:
· 1 medium tomato, chopped
· 1 chopped shallot
· chopped cilantro, to taste
· cumin, salt, black pepper, to taste
· juice of one lime

Directions

For the skate wings:

Season skate wings with a couple of dash of turmeric powder and salt. You really just want the color and flavor so don’t use too much of the turmeric, think of it as a substitute of black pepper.

Cook skate wings on a hot pan with a little grapeseed oil and cook about 3-4 mins each side or until golden. Remove skate wings from pan.

For the 5-min okra stir fry:

Thinly slice okra and garlic. Fry okra with olive oil. Add garlic, season with salt to taste and remove once everything is nice and cooked.

For the tomato salsa:

Chop tomatoes, shallot and cilantro. Mix them all in a bowl. Season with a dash of cumin, salt, black pepper and lime juice.

Assembly:

Plate and top skate wings with salsa and okra stir fry.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Crostini with Beet Hummus and Lemon Butter Skate

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 30 minutes
Serves: 12

Ingredients
· 1 lb skate wing
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 tablespoon butter, cut into half
· 1 lemon, sliced
· 1/2 large loaf of French bread, cut into twelve 1/2-inch slices
· 1 tablespoon olive oil
· 12 tablespoon lemon beet hummus
· sprouts or microgreens

Directions
Preheat the oven to 350 degrees F.

Place the skate wing on a baking sheet. Season with salt and pepper. Add a pat of butter to the top of each, and place the lemon slices over each. Place in the oven for 10 minutes.

Meanwhile, place the sliced pieces of bread on a baking sheet and brush with olive oil.

When 10 minutes have passed, place the baking sheet with the bread in the oven on another rack, with the skate still in there. Cook both for another 5-10 minutes, until the baguette is crisp and the skate is cooked through.

Cut the skate into bite-size pieces. Spread 1 tablespoon of lemon beet hummus on each crostini, then add skate and some sprouts (or microgreens) to each. Serve immediately.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

Caldeirada de Peixe (Portuguese Fish Stew)

Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

SKATE AND ROMANESCO SOUP (MINESTRA DI BROCCOLI E ARZILLA)

Recipe courtesy of Saveur Magazine. Click the button below for the recipe.



CHICKEN FRIED SKATE

Recipe courtesy of David Dadekian of Eat Drink RI.

Our friend David Dadekian from Eat Drink RI shared with us how to prepare chicken fried skate wing at home. This mouthwatering dish can be adapted to your own flavor preferences and can also be used on a variety of other fish such as butterfish, pollock, haddock, acadian redfish, or whiting.

SKATE WITH CAPERS AND BUTTER

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

Photo credit: Julia Cumes photography

RECIPE

Serves 4

 INGREDIENTS

2 Tbsp. canola oil
4 skate wings, skinned and filleted (ask your fishmonger to do this for you)
Salt and pepper to taste
¼ cup flour
4 Tbsp. butter, cut into cubes
2 lemons, juiced
2 Tbsp. capers, rinsed
2 Tbsp. parsley, finely chopped

INSTRUCTIONS

Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. Dust with flour. Cook 3-4 minutes on either side. Remove fish to plate and turn heat to high. Add cubed butter and cook until it foams and brown bits appear. Add lemon juice, capers, and parsley. Pour over fish and serve.

This recipe can also be prepared with dogfish, flounder, halibut, and black sea bass.

MISO GLAZED SKATE TACOS

Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.