A Stir The Pots Post

Skating away

by | May 24, 2008 | Recipes

Most Sundays if I am lucky I get to watch my foodie shows on PBS. My favorite being that of the roving food reporter Mike Colameco, who to this date hasn’t stopped in for a chat on this blog, but he promises as soon as he isn’t so tied up with his show. This last episode  featured Donatella Arpaia and Chef Michael Psialkis from Anthos whose Greek menu inspired the dish I loosely based on what Michael cooked for  Colameco’s segment where he makes a dish on the episode..
Michael’s fish was Loup de mer, (a Mediterranean bass.) The ingredients included potatoes, tomatoes, herbs, lemon, olives, (which I completely forgot in my version!); olive oil, garlic confit, onions and I added arugula and herb salad in mine.


Roasted skate with potatoes,tomato and herb salad

Serves 2 to 3

1 Skate wing (have your fish monger peel and de-bone it, unless you like it on the bone?)

4 yukon gold potatoes, cut into quarters 

2  tomatoes, cut into square chunks

3-4 pcs. of garlic confit

2 branches oregano or herbes de Provençe

A bunch of mixed herbs, Italian parsley, dill, cilantro and arugula

2 lemons, cut in half for juice

1/4 cup olive oil

salt and pepper to taste
cracked coriander seeds


In a hot pan, (I use my proletariat cast iron) add in about 1 tablespoons oil, toss in the potatoes. Give them some color add in the tomatoes and garlic confit, cover with a lid but continue to swirl the pan. Squeeze some lemon juice, season and add in the herbes de Provençe then cover. When the potatoes are pricked with a knife and start to feel tender, turn off the heat and set them aside. In a non stick pan, heat another tablespoon of oil. Season your skate wings on both sides with salt and pepper. When your pan is hot brown the first side for about 3 minutes till golden, turn it over and finish on the other-side till firm. The herbs and arugula are mixed with olive oil, lemon juice, seasoned with salt, pepper, and coriander seeds.

Place the finished vegetables on the bottom of the plate, cover with the fish and finish with the herbs on top.
Enjoy, we did!


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