Skate with Preserved Lemon and Green Olives
- 4 tablespoons extra virgin olive oil
- 4 small skate wings, skinned (about 2 pounds)
- salt
- juice of 1 lemon
- peel of 1 preserved lemon, chopped (see page 7)
- 8 to 12 large green olives, pitted and chopped
- 2 tablespoons chopped flat-leaf parsley or coriander
- To serve: 1 lemon, cut into quarters
Instructions:
Small skate wings can be sautéed but the thicker, more prized wings of the larger fish must be poached.
- Heat the oil in a nonstick skillet and put in the skate wings. Sprinkle lightly with salt and cook over a low heat for 4 minutes, then turn over, add the lemon juice, and cook for another 4 minutes, or until the flesh begins to come away from the long soft bones. The time depends on the thickness of the wings.
- Add the preserved lemon peel, green olives, and chopped parsley or coriander and let them heat through in the oil and juices. Serve with the lemon wedges.