Skate, Caribbean-Style

Perhaps exhausted by my Momofuku barbecue, the meals I’ve made the last few weeks have been of the cheap, lazy, fast-cooking variety. As such, skate has been on the menu at my house at least once a week for the last few weeks. Wild, local, and relatively inexpensive the ‘wings’ of this stingray look-alike are sweet, succulent and incredibly easy to shallow fry. I’ve been making inroads with plantains the last few weeks as well (burnt, undercooked, salty salty inroads) so I gave the skate a Caribbean spin: a dry rub of allspice, cinnamon, ginger, nutmeg, and cayenne. A brief sizzle in a skillet full of coconut oil, and the fish I served more than made up for my amateurish plantains.

The skate, by the way, according to Wikipedia, is distinguished from the stingray by its ability to lay eggs and its lack of a stinging spine on its tail. Also, unlike the stingray, skate are low swimming bottom feeders, and are far less likely to terrify kayakers and swimmers by skimming along the surface.

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Fried, Caribbean-Style Skate

1 lb skate ‘wings’

2 teaspoons cinnamon,

1-teaspoon allspice

1-teaspoon ginger

½ a grated nutmeg seed

¼ teaspoon cayenne

1-tablespoon rice flour

1-tablespoon coconut oil

1.)   An hour before cooking, put all the spices and the flour in a Ziplock bag. Put in the skate and toss until the fish is coated. Refrigerate until ready to cook.

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2.)   Melt coconut oil in a cast iron skillet until very got. Fry skate, about two minutes each side, until each side is a nice, golden brown color. Serve immediately.IMG_0579

Skate with red pepper salad and sweet potato oven fries

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Skate with fried plantains

Photo Credit: Wikipedia

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