When I was a Sous Chef at the Beech Street Grill on Amelia Island back in the early 90’s, I was lucky enough to be able to go down to the fisherman’s docks and pick out the fish that would be our “catch of the day”. Sometimes there would be something different than the normal snapper, grouper, mahi mahi. Occasionally you would find monk fish or skate wings; which were always a treat. I love skate for its delicate sweet flavor, and its flaky; but slightly meaty texture. It has a flavor similar to that of a scallop/lobster blend. It cooks quickly like flounder, but does not flake apart when cooked “just through”. So here is our dinner feature for tonight….
Brown Butter Basted Skate Wing with honey, lemon and almonds and fresh thyme. Complemented with tender spring asparagus and a roasted red pepper and Parmesano Reggiano souffle.
Bon Appetite! Chef Brian