Ingredients
- 4 boneless, skinless skate wings, about 1 1/2 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)
Four servings
Preparation
- 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.
- Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.
10 minutes
Dining and Cooking