Friday, May 3rd, 2013 | posted by mike

Serves 4

1 1/4 lb. skate fillets (4- 6 oz. fillets as similar in size as possible)

Drake’s batter mix or seasoned flour

3T olive oil

2 t mayonnaise

1/2 lb. large wild gulf shrimp, peeled and deveined, tails off

1 egg

3 T onion, chopped

1 t garlic, minced

1/2 t chili powder

1/2 t cumin

1T lime juice

1/2 cup panko crumbs

2 T fresh chopped cilantro, for garnish

For Sauce:

1 cup canned imported San Marzano tomatoes, cubed

2 T lime juice

2 T olive oil

1 T onion, chopped

Dry white wine, splash

1 t garlic, minced

1 T canned chipotle chilies in adobo, chopped with some sauce

1/2 t brown sugar

1 T tomato paste

Make the sauce. Over med. high, heat olive oil in a sauce pan and add onion and garlic, sauté until onions soften then add tomatoes, chipotles, lime juice, tomato paste, brown sugar and a splash of white wine. Reduce heat to low and simmer until sauce blends, continue simmering at lowest heat setting.

Pre heat oven to 375º

Next make your shrimp stuffing. Chop shrimp into 1/2 inch chunks. In a med. sauce pan, heat olive oil over med high heat and sauté onion and garlic till onion softens then add shrimp, lime juice, cumin, chili powder and sauté until shrimp is barely opaque in the center (about 2 min.). In a mixing bowl, combine shrimp mixture with egg, mayonnaise and panko crumbs and stir to mix ingredients

Lay skate wings out on a cutting board with the more ribbed looking sides down. Top 2 of the wings with equal amounts of the shrimp stiffing then lay matching wings over the tops of each one. Shape and firm up with your hands both stuffed skate wings, then liberally dust both sides with Drake’s batter mix or seasoned flour. Heat a heavy-duty ovenproof pan or skillet over med high heat, add olive oil and when hot carefully add the stuffed skate.  When skate browns nicely (about 2 min.) carefully flip, pop in the oven and bake long enough for stuffing to come up to temperature (about 8 min.)

While skate is baking, check your sauce, it may need to be thinned down. Turn heat up to med. and add a splash of wine if needed. Stir to a smooth consistency. Carefully slice each stuffed skate wing in two. Divide sauce equally on 4 plates and place stuffed skate over each one. Garnish with chopped cilantro.

¡Buen Provecho!