Janine Gilbertson's Granite Kitchen: Warming up to seafood
By JANINE GILBERTSON | June 13. 2017 9:47PM
The fish is called skate, and it didn’t have a typical filet look. The edge of the filet looked ruffly. I brought it home and dredged it in a little flour, then sautéed it in some butter with a little salt and pepper.
It wasn’t until after dinner was long gone that I learned skates are related to stingrays, which explains the unusual edge of the filet (it’s actually the fish’s wing, or main swimming fin).
Skate tastes a little like scallops; it’s good sautéed, broiled, baked or fried. Apparently it’s high in collagen (an anti-aging fish?), and the demand for skate has risen over the past few years.
If you like scallops, skate might be worth a try.
Or, you can just get scallops.
One thing we intend to work on this summer is experimenting with lobster rolls.
Every year the price seems to go up by a dollar. I got to thinking about how someone should really make their mark on the lobster roll and serve it with a special twist, so I decided to serve lobster salad on little nests made of ramen noodles.
It was a fun twist, easy to make and, believe it or not, it seemed more popular than skate.
Skate filets, with their unique ruffled edges, are actually the ray-related fish’s large wing-like fin. (JANINE GILBERTSON)
1 lb skate fillets
1 tbsp flour
1/2 tsp salt
1 tsp pepper
1 tbsp unsalted butter
2 tsp fresh lemon juice
1 lb fresh sea scallops
1 tbsp olive oil
1 tsp all purpose seasoning, such as Camp Mix
1 tbsp fresh lemon juice
Heat grill to medium high. Place scallops on the grill and cook on each side for about 4 minutes, until the scallops start to brown slightly, grill marks are evident and the scallops become opaque.
Remove from heat, drizzle with lemon juice and serve.
Makes 4 nests
2 package of Ramen noodles
2 eggs, beaten
1 lb lobster meat
2 tsp chives, minced
2 tbsp mayonnaise
1 tsp fresh lemon juice
pinch of celery seed
pinch of salt
1/2 tsp black pepper
Open the Ramen noodles and discard the flavor packets. Boil the noodles until they are tender, about 3 to 5 minutes. Drain and cool to room temperature.
Combine the eggs and the noodles in a bowl and toss to coat.
Spray a large-cup muffin tin with cooking spray. Divide the noodles into four portions, and press each portion of noodles into a prepared muffin cup, leaving a bowl-shaped dent in the center of each.
Set in an oven heated to 350 degrees and bake for approximately 15 minutes, until the noodles begin to brown slightly. Remove from oven and set aside to cool.
In a large bowl, combine the lobster meat, chives, mayonnaise, lemon juice, celery seed, salt and pepper and mix well. Scoop the lobster salad into the noodle nests and serve.