Skate

Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil. Number of Servings:  4 Ingredients:  1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions) 1 Stalk lemongrass* 3 Cups orange juice 1/2 Cup lime juice 2 teaspoons thinly sliced fresh ginger Fresh chives or scallion tops for garnish Lime slices for garnish *If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest. Instructions:  Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches. Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half.(Should have consistency of syrup.) Strain sauce over fish. Garnish with lime slices and chive stems. (Note: Narrow strands of lemon grass can be substituted for chives, but may be too fibrous to be edible.

Seafood alternatives: catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings, trout Number of Servings:  4 Ingredients:  1 medium tomato, seeded and chopped 2 tablespoons sliced ripe olives 1 tablespoon chopped parsley 1 tablespoon red wine vinegar 1 (16 oz.) package frozen sole fillets, thawed 1/4 cup Dijon mustard, divided 1 (14 1/2 oz.) can chicken broth 1 clove garlic, pressed 1 cup uncooked rice 1 (10 oz.) package frozen chopped spinach, thawed and very well drained Instructions:  Combine the first 4 ingredients in a small bowl, stir well and set aside. Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer of mustard over fillets; set aside. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.

Number of Servings:  6 Ingredients:  12 Ounces egg noodles 1 Pound pan-ready skate fillets, cut into 1 1/2 inch squares 1 1/2 Cup low-fat milk 1 Can (12-ounces) evaporated skim milk 1 Cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 Pound fresh mushrooms, sliced 1/4 Cup butter or margarine, divided 2 Tablespoons olive oil 1/3 Cup flour 1/3 Cup sherry 1 Cup fresh bread crumbs or crushed buttery crackers Finely snipped fresh parsley for garnish Instructions:  Cook noodles in boiling salted water; drain and set aside while preparing sauce. In three-quart saucepan, combine milk, evaporated milk, onions, hot pepper sauce, salt and pepper. Simmer for 10 minutes; remove pan from heat; set aside. In a large skillet, heat 3 tablespoons butter and oil, then sauté mushrooms until lightly browned. Stir in flour and remove pan from heat. Using strainer, add the poaching liquid used to cook the skate. Stir thoroughly, return skillet to heat and cook until sauce is thickened. Stir in sherry. In large bowl, combine mushroom sauce with noodles, skate and onions. Place in large open casserole dish or in individual oven proof au gratin dishes. Combine 1 tablespoon softened or melted butter with crumbs; sprinkle over casserole. Bake uncovered at 350 degrees F for 15-20 minutes or until topping is golden brown and sauce is bubbly. Garnish with parsley and serve.

Number of Servings:  4 Ingredients:  1 Pound pan-ready skate fillets 2 Tablespoons soy sauce 3 Tablespoons orange juice 1 Tablespoon oil 1 Tablespoon catsup 1 Tablespoon minced fresh parsley 1 Small garlic clove, minced 1 teaspoon lemon juice 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon freshly ground pepper Instructions:  Cut skate into square measuring about 1-inch. In a zipper top plastic bag, combine all remaining ingredients. Add skate to sealed bag and marinate in refrigerator for 30 minutes. Preheat broiler of barbeque grill. Place skate on rack or grill positioned about 4 inches from heat source. Cook for 6-8 minutes. After 3 minutes, brush the top with some of the marinade, turn pieces over and continue to cook until pieces flake easily when tested with a fork. Serve immediately.