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About the Dish

  • Orange

    Orange

  • Lemon

    Lemon

  • Honey

    Honey

  • Collard Greens

    Collard Greens

  • Dried Cherries

    Dried Cherries

  • Sunflower Seeds

    Sunflower Seeds

  • Cornmeal

    Cornmeal

  • All Purpose Flour

    All Purpose Flour

  • Dried Thyme

    Dried Thyme

  • Wild Caught Skate

    Wild Caught Skate

  • Baguette

    Baguette

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Halve orange. Juice 1 half (reserve remaining half for another use). • Remove and discard tough stems from collard greens. Thinly slice leaves. • Halve lemon. Juice 1 half; cut remaining half into wedges. • Pick and chop parsley leaves.
2
• In a medium bowl, whisk together orange juice, lemon juice, honey, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper and 1 tablespoon olive oil. •Toss and crush with greens, cherries and sunflower seeds.
3
• On a large plate, combine cornmeal, flour, thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. • Dredge skate in cornmeal mixture.
4
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When hot, add skate. Cook until bottom is golden, 3-4 minutes. • Gently flip skate. Cook until skate is cooked through, 2-3 minutes. Divide between 2 plates.
5
Slice and toast bread as desired.
6
• Divide salad and bread between plates. • Top skate with parsley, and serve with lemon wedges. Enjoy!