Skate Barbecue with Braised Collard Greens

Ingredients

• 3/4 cup ketchup
• 1/4 cup honey
• 2 tablespoon reduced-sodium (lite) soy sauce
• 1/2 cup canned low-sodium chicken broth
• 1 tablespoon chopped fresh ginger
• 1 1/2 teaspoon chopped garlic
• 1 dried chile
• 2 tablespoon red wine vinegar
• 1 tablespoon chopped mint leaves
• 1 tablespoon Liquid Smoke (optional)
• 3 tablespoon unsalted butter
• Fine sea salt and freshly ground black pepper to taste
• 6 ounce boneless skate wings, each
• 1/2 cup Wondra flour*
• 2 tablespoon vegetable oil

Cooking Instructions

Put the ketchup and honey in a small pot and cook until the mixture turns a dark caramelized color. Add the soy sauce, bring to a boil over high heat, and let boil for 2 minutes. Add the broth, bring to a boil, then lower the heat and let simmer for 5 minutes. Add the ginger, garlic, and chile, and cook until the mixture coats the back of a spoon. Add the vinegar, mint, Liquid Smoke (if using), and butter. Season with salt and pepper. Set the sauce aside.

Season the skate wings with salt and pepper and dredge them in the flour, shaking off any excess. Heat the vegetable oil in a sauté pan set over medium-high heat. Add the skate wings and cook until golden brown on both sides, approximately 3 minutes per side.

Mound some Braised Collard Greens in the center of each of 6 plates. Lean a skate wing against the greens, and spoon some sauce around the plate.

* Wondra flour is a granular mixture of wheat and barley flour. Chef Tourondel prefers it to powdery all-purpose flour for frying fish and shellfish because it becomes crispier when fried.

Round Out the Meal:

With Braised Collards Greens (recipe follows):

Fine sea salt 2 large bunches collard greens, leaves only 2 ounces bacon, finely diced (about 1/2 cup) 2 large garlic cloves, smashed 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter Bring a large pot of salted water to a boil over high heat. Fill a large bowl halfway with ice water. When the water comes to a boil, add the collard greens and blanch for 6 to 8 minutes. Drain and transfer the greens to the ice water to stop the cooking and preserve their color. Remove from the water and squeeze out any excess liquid. Coarsely chop the greens and set aside.

In a medium pot, sauté the bacon over medium heat until golden brown, 4 to 5 minutes. Add the garlic and sauté for 1 minute, then pour off the fat. Add the collard greens and cook, stirring, just until wilted. Add the butter, one piece at a time, stirring so the greens absorb the butter as it softens and taking care to not let the butter separate. Serves 6 as an accompaniment.

Wine Suggestion:

Vina Sastre, Roble 2000; Ribera del Duero. An earthy Spanish red with hints of spice cabinet and blackberries.

From Go Fish: Fresh Ideas for American Seafood by Laurent Tourondel and Andrew Friedman (John Wiley & Sons, Inc 2004).

Kid Friendly:

This dish is very kid friendly! Try the barbecue sauce with chicken fingers.

Healthy Hint:

Reduce quantity of butter in collards.