|2 servings||calories per servings 560||protein serving 42 g||carbs per serving 65 g||total fat per serving 16 g|
Skate is a mild fish with an off-white color and uniquely soft texture that some describe as similar to scallops. In this preparation, we sear it with a little flour for texture, and pair it with okra and cherry tomatoes, which become extra sweet and savory when roasted in the oven. A buttery bright lemon-caper sauce comes together quick before it’s poured over al dente farfalle pasta, which is served with the delicate skate and caramelized okra pods. Shake up your seafood routine with this interesting dish- you’ll be happy you did.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||9 g|
Heat oven to 400° F. Fill a medium sauce pan half full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan over high heat and bring to a boil. This is your pasta cooking water.
Prepare your mise en place: Halve tomatoes. Juice lemon. Rinse capers. Pick leaves from thyme and discard stems. Pick and chop parsley.
Toss okra and 1/2 teaspoon olive oil in a small bowl. Spread okra out on a foil or parchment lined baking sheet. Roast 20 minutes, stirring okra once during baking time. Remove from oven, season with 1/4 teaspoon salt and set aside.
When water in the saucepot comes to a boil; add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid, then drain pasta in a colander.
While the okra and pasta are cooking, season skate with 1/4 teaspoon each of kosher salt and black pepper. Pour flour out onto a plate or wide bowl. Pat both sides of skate into flour.
Heat a saute pan over medium heat. When hot, add 1/2 teaspoon olive oil and 1 pat butter to pan. Add skate and cook 2 minutes per side.
Remove skate to a serving plate and add lemon juice to pan, scraping up any bits. Remove pan from heat, then add remaining butter, capers, tomatoes and thyme to pan, and stir until butter is melted.
Stir pasta into lemon-caper sauce, and adjust consistency as desired with reserved pasta water.
Serve skate and sauce over pasta with roasted okra on the side. Sprinkle parsley over skate just before serving and season with kosher salt and black pepper to taste. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...