How do I cook skate?
Trying out a new recipe can be difficult, even daunting for the most experienced chef. One of the things we work toward at the Fishermen's Alliance is to educate and encourage people to try a new seafood species in their every day meals.
We have partnered up with well-known chefs to bring you some options for preparing the seafood caught straight from the Cape Cod waters. This recipe was featured in the May edition of Cape Cod Life magazine with skate fisherman Dave Murdoch, F/V Jack Tar.
White Pepper Skate and Risi e Bisi with Pancetta by Chef Tony Pasquale of Terra Luna Restaurant in Truro, MA.
White Pepper Skate
- 2 tsp. fennel seeds
- 1 tsp. white peppercorns
- 2 skate wings
- 1 large free-range egg, beaten
- 1/2 cup of plain flour
- olive oil
Grind fennel seeds and white peppercorns in a coffee grinder until it’s a fine powder and put aside. Rub and pat the peppery mixture over skate wings, then dip into the egg on both sides. Let any excess egg drip off, then dip in flour, patting and coating the fillets really well on both sides. Heat a large cast iron skillet on high heat. When hot, add oil and butter. Cook skate wings for roughly 3 minutes on each side, then an extra minute on each side to finish until they have a golden crust.
Risi e Bisi with Pancetta
- 2 Tbsp. olive oil
- 1 medium onion, finely chopped
- 2 oz. pancetta, coarsely chopped
- 1/4 cup chopped flat-leaf parsley
- 2 1/2 qts. light chicken stock
- 2 10-oz. packages frozen peas
- 1 lb. arborio rice
- 1 cup freshly grated Romano cheese
- 2 Tbsp. unsalted butter
- Salt & freshly ground pepper
In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 5 minutes. Add the pancetta and half of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat.
Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes. Stir in cheese, butter and the remaining parsley and season with salt and pepper.
If you are in Chatham, feel free to stop by our headquarters at 1566 Main St. Chatham, MA 02633 and grab a few of the other recipe cards we have in our entry way.