Step aside salmon, there's a new sea critter swimming its way onto dinner plates 'round these parts. Say hello to the skate, everybody! This squirmy chondrichthye, a close cousin to the stingray, has been showing its pretty face at a bunch of new restaurants, and while it may look a little slimy, its flesh is anything but.
Look for skate "wing" dishes, which means the fluttery, delicate fins or sides of the animal. Skate lends itself well to pan-searing or gently frying, which is how you'll find it most often on the menu. When cooked properly, it has a soft, pillowy texture that's similar to a cod or halibut and a subtle, clean flavor.
(courtesy All'onda)
At Mike Price's new seafood eatery The Clam you'll find a near classic preparation of the fish, which is lightly sauteed and served with lacinato kale, anchovies and a meyer lemon aioli. The team at Union Square's All'onda beefs theirs up with a venison glaze and a side of mushrooms, beets and semolina dumplings.
Amanda Freitag plays around with her Buffalo Skate Wings at Empire Diner by frying the fish, smothering it in hot sauce and serving it with a creme fraiche dipping sauce. Finally, Chef Michael Citarella at three-week-old Monarch Room takes a nostalgic approach with Crispy Skate Fingers: deep fried pieces of skate served with a bright and briny lemon aioli with Kalamata olives. They practically melt in your mouth.
