- Level: Intermediate
- Total: 33 min
- Prep: 20 min
- Cook: 13 min
- Yield: 1 serving
Ingredients
5 ounces skate wing, cleaned
Salt and freshly ground black pepper
1/4 cup semolina
1/4 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon Aioli, recipe follows
1 scallion, finely chopped
1 cup arugula
Toasted pecans, for garnish
Aioli:
1 egg yolk
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon crushed garlic
1 chipotle pepper, seeded and chopped
Salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F.
- Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
- In a small bowl, combine the crabmeat, Aioli, and scallion. Season with salt and pepper, to taste.
- Top the skate with the crabmeat mixture and bake for 5 minutes.
- Arrange the arugula on a plate and top with the skate. Drizzle with the Aioli and sprinkle with toasted pecans.
Aioli:
- In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.
