
I recently had an accident while moving an in-window air conditioning unit in my house. Rather than get down on myself and lament how much of a worthless loser I am, I instead got a craving for skate wing.

Skate is very affordable, as this package from Whole Foods attests.
The skate from WF does include a thin, translucent sheet of bone that easily separates from the flesh once cooked.
Speaking of cooking, I simply salted and peppered the skate, and dropped it into a broad frying pan that had been coated with a good layer of extra virgin olive oil. I snipped some Mediterranean oregano, marjoram and parsley from the garden, and piled the herbs on top of the filet with a smashed garlic clove, and flipped to sear. Just a few minutes per side.

I removed skate, deglazed the pan with a shot of white wine and lemon juice, and poured over the seared filet (after removing that thin bone layer).
Of all the winged fish, skate is clearly the tastiest.

Nice study in striation.
I fear winged fish.
Don’t think I’ve ever had skate before. What does it taste like?
Hmm, WC, it is an interesting taste. It’s important to remember this is actually a freaky animal – like a sting ray.
Cross between a shark and a trout?