- 1 1/2 to 2 pounds cleaned skate fillets
- Essence, recipe follows
- 1/2 cup seasoned flour, for dredging
- 1/4 cup olive oil
For the vinaigrette:
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon chopped thyme
- 1/2 red onion, julienned
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 3 plum tomatoes, seeded and julienned
- 1/4 cup Kalamata, or other black brine-cured olives, pitted and halved
- 1 cup cooked artichoke hearts, thinly sliced
- 1/2 pound cooked shrimp, cut in half down the center
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 cup chiffonade basil
Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add olive oil and heat until hot but not smoking. Saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.
For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic, and thyme and saute for 1 minute. Add the red onion and saute for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the skate and serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.