Hazelnut-Dusted Skate Wing with Raisin Caper Sauce

Fit mommy or fat one. DIY, crunchy, organic mama or throw some (organic) graham crackers in the shopping cart. Got-it-all-together, back in action blogging and book writing superwoman, or totally frazzled hot mess.

Lately, I just can’t decide. So it’s fitting that I made this dish. Fancy dinner for company or easy weeknight meal? It’s really either one, depending on how much you make. And I’m really in the middle, depending on how much effort and energy I can squeak out on any given day.

Make this as written for two or scale it up for company. Either way someone will be impressed. Including you.

Here I am using Bob’s Red Mill Hazelnut Meal. Did you catch my Hazelnut Crusted Shrimp with Grilled Peach Salsa on the Bob’s Red Mill blog? Clearly I have a thing for hazelnut meal and seafood. I know, I know. Most people’s first association with hazelnut would be chocolate. Or maybe fruit. But seafood has been working out quite well for me. If you can’t find hazelnut meal, try almond!

These skate wings were a treat from our local fish share. Yup, that’s right, fish. It was nothing less than awesome to learn about the Bay State Fish Share. Small, local fishing boats, seafood caught the day before, pickup at our Canal District Farmers Market – sign me up! Just like a produce share, a fish share gives the customer an element of surprise and the chance to cook with something new. That’s what I got with this skate. I’m glad I took a few minutes to do a little research and learn that it’s best prepared with a light starch dusting and seared in a hot skillet – otherwise I would have probably thrown it on the grill and not ended up with this totally drool-worthy dish to share with you. I’d like to say I’ll make it again, but time will tell what next week’s share will bring!

Print Save

Hazelnut-Dusted Skate Wing with Raisin Caper Sauce

Yield: 2 servings

Skate wing is best prepared with a light starch dusting and pan-seared. This easy yet elegant recipe swaps hazelnut meal for a gluten-free version with an extra layer of flavor, paired with a sweet and tangy raisin-caper pan-sauce and smooth cauliflower puree.

Ingredients:

1/2 of a medium cauliflower, chopped into florets
1/4-1/3 cup roasted garlic cashew cream*
1/4 cup golden raisins
1 tablespoon avocado oil or other high-heat cooking oil
2 6oz skate wing filets
salt & freshly ground pepper
2 tablespoons arrowroot starch
1/4 cup hazelnut meal
1/2 cup thinly sliced yellow onion
1/4 cup water
2 tablespoons balsamic vinegar
2 teaspoons capers
chopped fresh parsley

*To make roasted garlic cashew cream: soak 1/2 cup raw cashews for several hours. Drain and add to blender with 1 cup water, 1/4 cup lemon juice and all of the cloves from 1 head of roasted garlic. Blend until completely smooth.

Directions:

Preheat oven to 300ºF. Steam cauliflower for 10 minutes, until very tender. Add to a blender or food processor with 1/4 cup cashew cream and blend until smooth. Add additional cashew cream if desired for consistency.

Place raisins in a small bowl and cover with hot water.

Heat oil in a large skillet over medium-high heat. Sprinkle fish with salt and pepper. Combine arrowroot and hazelnut meal on a large plate. Dredge the fish through the crumb mixture, turning to coat both sides. Place the fish in hot skillet and cook for about 3 minutes per side, until browned and cook through. Transfer to a foil-lined baking sheet and place in oven to keep warm.

Reduce heat to medium-low. Add onion to pan and saute for 5 minutes, until lightly browned. Drain the raisins and add to the skillet with 1/4 cup water and balsamic vinegar. Increase heat to medium-high and simmer for 3-5 minutes, until liquid is reduced and onions are tender. Stir in capers.

Spoon cauliflower puree onto serving plates. Top with fish filet and raisin-caper sauce, sprinkle with parsley.

Cara Lyons, www.carascravings.com