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

(Raja - Binoculate)

SKATE WITH NUT BUTTER

INGREDIENTS:

  • 4 small skate wings, rinsed and patted dry
  • 1 tbsp oil
  • 50g butter
  • ¼ cup hazelnuts, roughly chopped and lightly toasted
  • 1 tbsp finely chopped parsley
  • 1 tbsp lemon juice
  • salt and pepper to taste

DIRECTIONS:

  1. Heat one tablespoon of oil in large fry pan over moderate heat.
  2. If the skate wings are very large, it is best to cut them in half.
  3. Add skate wings to pan, and cook for five minutes on each side, or until cooked through when tested with a fork.
  4. Meanwhile, in a small saucepan, melt the butter over a low heat. Add chopped parsley and lemon juice. Toss in nuts and remove from heat.
  5. Pour nut butter evenly over cooked skate and serve.

    Serves 4

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