Ingredients Jump to Instructions ↓

  1. 1 stalk lemongrass

  2. 3 cups orange juice

  3. 1/2 cup lime juice

  4. 2 teaspoons thinly sliced fresh ginger

  5. 4 skate fillets (6 ounces each) Fresh chives or scallion tops for garnish Lime slices for garnish

Instructions Jump to Ingredients ↑

  1. Discard tough leaves and woody base of lemongrass. Thinly slice tender portion of lemongrass stem. In base of steamer, combine lemongrass, orange and lime juice and ginger. Bring to boil.

  2. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all skate at one time, steam in two batches. Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm.

  3. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half and has consistency of syrup. Strain sauce over fish. Garnish with lime slices and chive stems.


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