Skate Wings Demi-Glazed

Skate is one of the ocean’s quiet treasures, humble, sustainable, and full of surprises. Skate wings are the cut most cooks recognize, prized for their delicate strands and buttery texture, with a sweet, scallop-like flavor that seafood lovers cherish. The flavors tell the story of a fish that rewards curiosity and careful cooking.

Caught in cold, temperate waters and harvested responsibly in well-managed fisheries, skate offers clean flavor and remarkable versatility. Its meat is mild yet distinctive, firm but tender, and perfectly suited to simple preparations that let the seafood shine. This recipe for skate wings leans into those qualities—highlighting the natural sweetness and ocean freshness that make skate, whether wing or cheek, a true delicacy worth savoring.

Skate Wing Demi-Glazed

Courtesy of the Bates Family

Delicate, sweet, and beautifully simple, skate wings shine in this comforting demi-glazed preparation. Finished with a light cream sauce, wilted spinach, and briny black olives, this dish balances richness with freshness that allows the natural flavor of the skate to take center stage.

Ingredients

• 1 lb. CHC skate wings, rinsed and patted dry

• 1 tbsp. butter

• 1 tbsp. olive oil

• ½ medium onion, diced

• 2 celery stalks, diced

• ¼ tsp. rosemary

• ¼ tsp. thyme

• 1 tsp. minced garlic

• White wine, for deglazing

• ¼ cup half & half

• Fresh spinach, a handful

• 4 large black olives, diced

• ½ cup white rice, cooked to your preference

• Salt and pepper, to taste

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Directions

1. Prepare the aromatics: In a skillet over medium to medium-low heat, sauté the celery and garlic in half of the olive oil and butter for about 5 minutes. Add the diced onion, sprinkle lightly with salt, and cook until the onions are soft and translucent. Set aside.

2. Season the skate: Meanwhile, season the skate wings on both sides with salt and pepper.

3. Cook the skate wings :In a second pan over medium to medium-high heat, add the remaining olive oil and butter. Place the skate wings in the pan and cook for 3–4 minutes, until the flesh begins to turn opaque. Flip and cook for another 3 minutes, spooning the butter and oil over the wings as they cook. Once golden and just cooked through, remove the skate from the pan and set aside.

4. Make the sauce: Transfer the celery and onion mixture to the skate pan. Deglaz

   e with a splash of white wine, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and gently stir in the half & half to form a light sauce.

5. Finish the dish: Add the spinach to the sauce and cook just until wilted. Stir in the diced olives.

6. Serve: Place the skate wings on a plate, top with cooked rice, and spoon the sauce generously over the rice and fish.

Serving Suggestions

Serve with the same white wine used for cooking, along with a fresh green salad, seared potato slices, or broiled asparagus for a complete and elegant meal.