Baked Skate
Skate (or ray) is a delicious, yet underused, fish. The flesh is creamy white, with a texture all its own; it's not flaky like most fish, but comes apart in long shreds when cooked. Don't be put off by the cartilage, and don't try to remove it before cooking. After it's done, the flesh can easily be lifted off the fan-like skeleton. I like this served with a colorful mix of sauteed vegetables and pasta.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Note:
You can use fresh parsley instead of dill, or use 1 teaspoon dried dill or parsley, if preferred.
Nutrition Facts
Per Serving:
317 calories; protein 36.2g; carbohydrates 17.4g; fat 15.6g; cholesterol 89.9mg; sodium 624.9mg.
Full Nutrition