Last night I cooked skate for the first time.
I was surprised by the bony thing in the middle of the wing. I have not eaten skate many times in restaurants, but I don't remember the bone. I consulted my Babbo cookbook, and Mario says he likes to cook w/ the bone in, but if you want it easier to eat, ask fishmonger to bone. I'm not sure there would have been anything left of this peice if you tried to bone it. Does that only work w/ a bigger piece?
I noted that most recipes either call for pan saute (what I did), or poach.
Anyway, I dredged, sauted, and then topped w/ a little butter/caper/lemon sauce. I like it alot, husband gave it the "inoffensive" decree. For a man who loves sushi, he doesn't like much fish when it's cooked, and is squeamish about bones, skin, etc.
Ideas for making skate diner-friendly and delicious? It's the cheapest thing they sell at Whole Foods, so I want to become Skate Queen! Thanks.