4 (6-oz.) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh ginger



Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem.

In the base of a steamer, combine lemongrass, citrus juices and ginger; bring to boil.

Arrange skate on steamer rack of basket. Season to taste with salt and pepper. Fit into pan and 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 chives, if desired.




This recipe is from How To Cook Fish -

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