Ingredients Jump to Instructions ↓

  1. 2 tablespoons Vegetable oil

  2. 4 larges Tomatoes; peeled & chopped

  3. 1 Onion; minced

  4. 3 cloves Garlic; minced

  5. cup Molasses or dark brown sugar

  6. 1 tablespoon Worcestershire sauce

  7. 1 tablespoon Ginger; minced or grated

  8. 1 teaspoon Tabasco sauce or dried red

  9. pepper flakes

  10. cup Lemon juice; fresh squeezed

  11. 2 pounds Skate wing; skinless

Instructions Jump to Ingredients ↑

  1. The tender meat of skate clinging to the strip of cartilage is reminiscent of pork ribs. You'll be surprised how tasty this combination is.

  2. When fresh ripe tomatoes are available, they are preferable here, but canned tomatoes are a fine alternative.

  3. ** Directions ** Heat the oil in a large skillet, add the tomatoes, onion and garlic and cook over medium-high heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add the molasses, Worcestershire sauce, ginger and Tabasco sauce, lower the heat to medium and cook uncovered until the vegetables are thoroughly softened and the sauce is thick, about 30 to 40 minutes.

  4. Take from the heat, stir in the lemon juice and let cool. Taste the sauce for seasoning. Puree when cool.

  5. Just before serving, cut away any membrane from the skate wings.

  6. Preheat the grill or broiler.

  7. Brush the skate wings on both sides with some of the cooled barbecue sauce and let sit while the grill heats.

  8. Lightly oil the grill top and add the skate wings. Cook until the fish is nicely browned and somewhat firm, about 3 to 4 minutes. Brush the top with some more barbecue sauce, turn the fish and continue cooking until the fish is opaque through, about 4 minutes longer.

  9. Transfer the skate to individual plates, brush with more sauce and serve, passing extra sauce alongside.

  10. Nutritional Information: per serving: 483 calories, 21g fat, 51g protein, 31g carbohydrates, 115mg cholesterol, 264mg sodiium ** Simply Seafood -- Summer 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 10-04-95


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