Skate (or skate wing) frequently turns up on French bistro menus--I used to love the version served at Brasserie le Coze in Atlanta--but you won't find it in your local supermarket's seafood department. If you shop at a fish vendor who also supplies our best restaurants, however, you can get lucky. When a local chef puts it on his/her menu, the supplier may very well have extra to sell to the public.
Lately, Luken's Seafood at Findlay Market has been bringing in skate for Jean-Ro Bistro and I was able to score some for a recent dinner at home. It's not expensive--maybe $7 or $8 a pound, and absolutely no waste because it's boneless and skinless. Skate is delicate and thin, so you can cook it in just a few minutes.
Skate Almondine -- serves 2
1 pound skate wing
Salt and pepper
2 T olive or canola oil
2-3 T sliced almonds
2-3 T capers (optional)
1-2 T fresh lemon juice
Add salt and pepper to each side of the fish. Heat the oil in a nonstick frying pan over medium-high heat and add the skate. Cook 3 minutes and carefully turn the fish with a spatula; cook another 3-4 minutes. Reduce heat to low, sprinkle with remaining ingredients.
Remove fish to serving plates and voila!
My side dish was steamed Brussels sprouts tossed with a great convenience product--one of Trader Joe's tapenades. (This one is the artichoke and red pepper.)