Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Raja - Binoculate)



  • 2 tbl vegetable oil
  • 4 lrg tomatoes - (2 lbs) peeled, chopped
  • 1 x onion minced
  • 3 x garlic cloves minced
  • ¼ cup molasses or dark brown sugar
  • 1 tbl Worcestershire sauce
  • 1 tbl minced or grated ginger
  • 1 tsp Tabasco sauce or dried red pepper flakes
  • 1/3 cup freshly-squeezed lemon juice
  • 2 lb skinless skate wing cut 4 serving portions


  1. Heat the oil in a large skillet, add the tomatoes, onion and garlic and cook over medium heat, stirring occasionally, until the onions are translucent, about 5 minutes. Add the molasses, Worcestershire sauce, ginger, Tabasco sauce, lower the heat to medium and cook uncovered until the vegetables are thoroughly softened and the sauce is thick, 30 to 40 minutes. Take from the heat, stir in the lemon juice and let cool.
  2. Just before serving, cut away any membrane from the skate wings. Preheat the grill or broiler. Brush the skate wings on both sides with some of the cooled barbecue sauce and let sit while the grill heats.
  3. Lightly oil the grill top and add the skate wings. Cook until the fish is nicely browned and somewhat firm, 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.
  4. Transfer the skate to individual plates, brush with more sauce and serve, passing extra sauce alongside.
This recipe yields 4 servings.

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.

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

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