Poached Skate With Pesto Sauce

By Bryan Miller and Pierre Franey

Updated January 25, 2016

Total Time
10 minutes
Rating
4(27)
Comments
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Featured in: FOOD; FREE-TRADE CUISINE

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Ingredients

Yield:Four servings

  • 4 boneless, skinless skate wings, about 1 ½ pounds

  • 4 tablespoons white-wine vinegar

  • 4 sprigs fresh thyme, or 1 teaspoon dried

  • 1 large bay leaf

  • 4 sprigs fresh parsley

  • Salt to taste

  • 8 whole peppercorns

  • Orzo with fresh tomato (see recipe)

  • Pesto sauce (see recipe)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.

  2. Step 2

    Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

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Ratings

4 out of 5
27 user ratings
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Comments

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ekds

not a good recipe. pesto overpowers the delicate skate

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