It was gooooooood!
Thursday, I bought a skate wing at Wegmans (after eyeing them up for a while), asked the fish person how to cook them, and did a quick search online for more skate cooking ideas. I finally opted to cook it my own way.
Last night, as our late dinner, I took said skate wing, rinsed it off, patted it dry, and cut it into long slices across the muscle grain (which I don't think was necessary, but worked fine). In a large cast iron pan, I melted several (approx 4) Tbsps butter. I mixed some cornstarch, salt and pepper in a bowl and coated the skate slices before gently placing them in the pan. I turned the piece when the meat started turning opague and the bottom was a light golden brown. After the other side was browned, I removed them from the pan. (This only took a couple of minutes.) I placed them on separate plates and spooned some of the remaining butter on top. They were served with leftover our leftover Oven Roasted Green Beans and Tomatoes side dish from earlier that evening.
The skate wing was tender. Very tender. Like a mix of flounder and cooked crab meat. The flavor was delicate like that of crab or lobster. It was almost disconcerting to eat something that you know *should* have a different texture and taste but doesn't (because... well... who would think a skate would taste or feel like that?!?). Some people do more to season the meat, but I wanted to get a good feel for the actual flavor. Hence why I used only butter, cornstarch, salt and pepper.Would we eat it again??? Hell yeah!!!! I'm already thinking about different stirfries to try with it!Too bad I missed when they were selling the eels... Guess I might have to make an order some time.