More appropriate for the time of year than yesterday's dinner, this was a success except that the hot sauce was too hot for any normal human being. It might have been a better idea to have seeded the chilies or to have used only one.
1 Skate wing chopped in half
2 Tomatoes
Juice of 3 Limes
1 Tbsp sugar
2 red Habanero chilies (these are lethal. Be careful!)
1 clove garlic
1" of garlic, peeled and sliced
Put everything (except of course the skate) in a blender and blend until smooth. Transfer to a saucepan and warm over a low heat.
Dust the skate with flour. Heat some oil in a frying pan and fry the skate, turning once. How long this will take will obviously depend on the thickness of the fish. Probably in the region of three minutes on each side. Serve with the hot sauce.
Delicious and simple. Skate is relatively inexpensive too. We had chipotle potatoes (K's favourite) as an accompaniment, but I'll leave the recipe for those until another day. Also a salad of rocket, spring onions and roasted cherry tomatoes - no dressing needed. The roasted cherry tomatoes came from Borough market (in London). At £3.50 a tub they are ludicrously expensive, but they are unspeakably delicious. Today is market day, so I'll be back for more.
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