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How to Cook Skate Wing Two Ways...Tea Smoked and Parmesan Crusted

I fell in love with Skate wing about 7 years ago. While shopping at Fox and Obel, the fish monger showed me this fan shaped wing and told me how to cook it for a dinner I was giving.A simple coat of flour and fry it up in lots of butter. I wowed my guests with the exception of one bitchy comment , who said I cook with to much butter and should watch it. Like I always cooked like that. She was the type of person who ordered plain poached salmon wherever she went. Not a daring food adventurer at all. I digress...
Years went by and skate wing barely bliped on my radar. Then one afternoon I had a hankering for a mackerel. Certain Someone had just come back from a weekend in the Pacific Northwest and I had the most incredible pan seared mackerel at Palace Kitchen . Unfortunately not a piece of fresh mackerel was to be found, but I did go back to Fox and Obel and saw the Skate Wing o display. I purchased two wings to cook up.I made this last month and cant seem to find a my notes. However looking at the pictures I can give you these quick recipes.
Parmesan Crusted Skate Wing Mediterranean Style
I didn't want to fry this up in tons of butter but wanted flavor. A simple dusting of Parmesan cheese and rice flour did the trick with a topping of diced heirloom tomatoes , minced, onion, balsamic, and capers.
1 part Parmesan Cheese
1 part Rice Flour
Skate Wing
Olive Oil to coat pan and fry
1/4 small minced onion
2 tbsp balsamic
2 tbsp olive oil
1 tbsp capers
Dredge your skate wings in the parm/ rice flour mixture. Heat pan with olive oil. Add skate wings and brown on each side a few minutes until golden and crisp. Remove form pan.
In a glass bowl add your chopped tomato, onion, Balsamic vinegar, olive oil,capers, and oregano.Toss and serve atop skate wing.
Tea Smoked Skate Wings

I borrowed this technique from a book I reviewed a while back , 50 Great Appetizers by Pamela Sheldon Johns. Rather than use her chicken wings, I figured Skate wings would be amazing smoked with tea.
Aromatics for smoker
1/4 cup uncooked rice
1/4 cup brown sugar
Peel of 1 orange
1/4 cup black tea leaves
a few star anise pods
1/4 cup Ponzu soy sauce
1/4 cup rice vinegar
1- 2 cloves minced garlic to taste
1/4 cup sugar
1/2 tsp sesame oil
1/8 tsp chili oil
Line a wok type pan with heavy aluminum foil. Leave several inches of foil as a excess collar. Line foil with rice, sugar, orange peel, tea, and star anise. Take a rack or bamboo steamer that fits within wok, and place atop the wok and tea mixture with foil collar on the outside of steamer. Brush steamer or rack with oil and place skate wings. I chopped mine up into manageable pieces.. Place cover on steamer and seal the gap between wok and steamer with the foil.Foil should seal in the whole side of steamer .
Turn on heat to midway and start smoking for 15 minutes. Turn off heat and remove. Let the wok stand for another 15 minutes undisturbed. Carefully open the steamer and remove fish.
In a glass bowl mix all ingredients for dipping sauce and serve with Skate wing.

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Rosa's Yummy Yums said...

Both versions are extremely appealing! Really delicious looking and sounding!



maybelles mom said...

oh, i do really like skate. for me it is the tea smoked skate that wins stars. As to the poached fish gal, I find it so hard to cook for people who don't find joy in food.

Nina Timm said...

Which shall I choose.......smoked...parmesaan!!! You have made both styles so well, that it is impossible to choose!!!

Bellini Valli said...

I haven't had the opportunity to try skate so far so I would like to try both:D

~~louise~~ said...

A double recipe for skate! Thanks for the details on the smoking, I had no idea I could attempt this indoors. Another keeper, Courtney!

♥Rosie♥ said...

I have only eaten skate once and really enjoyed it. Bothe your version look temptingly good.

Jen said...

I've never had skate wing but you make it look really good.

I'd like to try the parmesan crust preparation with the fish that I have in the freezer.

Jen of A2eatwrite said...

These are both very creative. What does skate wing itself taste like? What kind of other fish would compare to skate wing?

The Duo Dishes said...

Tea smoked! Very appealing after our recent tea escapades. But actually the parm version is the winner. That just looks so good. Umm, and however hates on butter can just put their fork and knife down! Maybe they don't need to eat then. :)

Deborah said...

I have never had skate wing before, but I'd love to try it one day!

Christina said...

Fox & Obel ftw!

These recipes both sound winning. The parmesan crusted recipe sounds good, especially since I have a crapton of rice flour I haven't gotten around to using, and I love seeing how to cook savory recipes with tea. The aromatics alone is worth giving it a go, and the rice in the mix is intriguing.

Lori Lynn said...

Oh I remember those tea smoked wings, thought they sounded wonderful!!
Gee, I love skate, order it in restaurants, but have never made it at home, thanks for the two inspiring recipes.

Happy Independence Day to you and your family Courtney!

Talita said...

Wow! This looks so tasteful! Love it!

we are never full said...

ok, that tea soaked one is calling my name. i do love skate wing. it's not often made and it's a cheap and meaty fish (with the exception of those damn bones!). you've done it justice with these 2 recipes!

Peter M said...

C-town, I love skate wing and I've been meaning to do some indoor smoking like you have here. You've given me the nudge to do it. This dish with the star anise must have been exquisite.

Jude said...

Pretty unbelievable how rude some guests can get. You should serve that person a boiled chicken breast next time. Good luck at the auditions!