Herb Crusted Skate Recipes

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Stir together the breadcrumbs, basil, oil, thyme, parsley, pepper and salt. To use with meat, moisten chicken or pork with water and press the crumb mixture over the meat. Place on a rack and bake at 400 degrees F until done, 10 to 20 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with olive oil and sprinkle with salt and cayenne pepper. Arrange them on a sheet pan and roast them, flesh side down, until the outside of the squash can be easily pierced with a fork, about 1 hour. Remove from the oven, cover with foil and keep in a warm place.
• Add olive oil to a large saute pan until it is about 1/4-inch deep, and put over high heat. While the oil is heating, pat the skate dry with paper towels. Season the fish with salt and the ground coriander seed. When the oil is very hot but not yet smoking, dredge the skate wings in flour and shake of the excess. The fish should go IMMEDIATELY from the flour to the oil, no pausing! If all the fish will not fit in the pan at the same time, only flour the ones that will fit in the pan. Premature flouring will result in a gummy gritty skate wing. The oil should be hot and sizzling when the fish goes in. Cook each piece of fish until golden brown and crispy, about 3 to 4 minutes on each side. Remove from the oil and blot immediately on paper towels. Season with salt, to taste. If working in batches, keep the cooked fish warm in a preheated 225 degree F oven.
• While the fish is cooking, coat another large saute pan with olive oil, add the smashed garlic cloves and a pinch of crushed red pepper and put the pan over medium-high heat. When the garlic is golden brown and aromatic, remove it and discard. Add the Brussels sprouts to the pan and season them with salt. Saute the sprouts until they get very brown and crispy.
• Using a large fork, scrape the flesh out of the spaghetti squash, it should look like...spaghetti! Add it to the frizzled sprouts and season again with salt. Stir together and toss in the chopped cilantro, reserving a little to garnish the fish.
• Arrange some of the squash/and sprout mixture on each serving plate. Lean the crispy skate next to it and sprinkle with the remaining cilantro and a squeeze of lemon juice.
• Let's go skating!

Steps:

• Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

Steps:

• Season skate with salt and pepper. Lightly brush both sides with mustard. In a medium bowl, combine panko, chopped parsley, and chives. Coat skate with panko mixture.
• Heat oil and butter in a large nonreactive saute pan over medium heat. Add skate, and cook until golden brown, 2 to 2 1/2 minutes on each side.
• In a small bowl, combine chervil, tarragon, and whole parsley leaves. Drizzle with lemon juice. Season with salt, and set herb mixture aside.
• Spoon mashed potatoes into center of each plate. Top with a skate wing. Place beet salad around skate, and garnish with herb mixture.