CHESAPEAKE BAY SKATE WING

Chesapeake Bay Skate Wing image

Provided by Food Network

Time 33m

Yield 1 serving

Number Of Ingredients 14

5 ounces skate wing, cleaned
Salt and freshly ground black pepper
1/4 cup semolina
1/4 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon Aioli, recipe follows
1 scallion, finely chopped
1 cup arugula
Toasted pecans, for garnish
1 egg yolk
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon crushed garlic
1 chipotle pepper, seeded and chopped
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
In a small bowl, combine the crabmeat, Aioli, and scallion. Season with salt and pepper, to taste.
Top the skate with the crabmeat mixture and bake for 5 minutes.
Arrange the arugula on a plate and top with the skate. Drizzle with the Aioli and sprinkle with toasted pecans.
In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.