PAN-FRIED SKATE WING WITH BEETS, MINT AND BLOOD ORANGE BALSAMICO
January 31, 2012 11:22AM
Updated: March 2, 2012 8:02AM
Makes 4 servings
6 medium beets 5 tablespoons olive oil, divided
5 tablespoons olive oil, divided
½ cup good quality balsamic vinegar 3 tablespoons fresh-squeezed blood orange juice, divided ½ teaspoon sugar Pinch of salt
3 tablespoons fresh-squeezed blood orange juice, divided
½ teaspoon sugar
Pinch of salt
4 (four-ounce) pieces of skate wing (see Note) ½ cup milk 1 cup all-purpose flour
½ cup milk
1 cup all-purpose flour
1 lemon, cut into wedges Sea salt, divided
Sea salt, divided
1 cup beet greens, cleaned and chopped 1 cup beat stems cleaned, blanched and chopped 1 teaspoon red chili flakes 2 tablespoons fresh mint, chopped 1 tablespoon fresh-squeezed lemon juice
1 cup beat stems cleaned, blanched and chopped
1 teaspoon red chili flakes
2 tablespoons fresh mint, chopped
1 tablespoon fresh-squeezed lemon juice
2 blood oranges, cut into supremes (see above recipe for how-to)
Preheat oven to 375 degrees.
Cut beets into quarters, drizzle with 1 tablespoon olive oil and wrap in foil. Bake on a baking sheet for 45 minutes to 1 hour or until tender when pierced with a fork.
Meanwhile, prepare the balsamico. Combine balsamic vinegar, 2 tablespoons of blood orange juice, sugar and salt in a small saucepan set to medium-high heat. Simmer until reduced by half. While it’s reducing, taste and adjust seasonings and acidity, if necessary. Set aside.
Dip fish in milk and dredge in flour, coating completely. Season both sides of fish with salt and pepper. Add a tablespoon of olive oil to a saute pan set to medium-high heat.
When the oil starts to smoke, reduce heat to medium and place the fish in the pan. Cook, pressing gently with a spatula, about 2 to 3 minutes. When the first side is golden brown, flip fish and finish cooking on low heat (about 2 minutes). Squeeze fish with fresh lemon juice and remove it from the pan. Finish with sea salt.
While fish is cooking, finish the beets. Heat tablespoon of olive oil in a large saute pan set to medium-high heat. Add beet greens to pan. Cover and cook until slightly wilted, about 4 minutes. Uncover and add beet stems. Cook for another minute and add roasted beets to pan. Season with salt, pepper and chili flakes. Add mint, fresh lemon juice and 2 tablespoons of reserved blood orange balsamico.
To plate, quickly make a vinaigrette by whisking 1 tablespoon prepared blood orange balsamico with 2 tablespoons olive oil and remaining tablespoon of fresh-squeezed blood orange juice. Taste and adjust seasoning, as needed. Drizzle a bit of vinaigrette onto each of four plates. Place fish and beet mixture on top. Garnish with blood orange supremes and serve immediately.
Note: Cod, snapper, tilapia or white bass may be substituted for skate wing.
From Jimmy Bannos Jr., chef/partner of the Purple Pig
Nutrition facts per serving:
514 calories, 20 g fat, 3 g saturated fat, 58 mg cholesterol, 54 g carbohydrates, 30 g protein, 669 mg sodium, 6 g fiber