Steamed Skate With Lemongrass, Ginger, Orange & Lime
4 (6-oz.) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh gingerroot
Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion
of the lemongrass stem. In the base of a steamer, combine lemongrass, citrus
juices and ginger; bring to boil. Arrange skate on steamer rack of basket. Season
to taste with salt and pepper. Fit into pan and cover tightly. Reduce heat;
steam for 5 minutes or just until skate 'flakes' easily when tested with a fork.
If rack will not hold all of the skate at one time, steam in two batches. Using
a wide slotted spatula, carefully transfer skate from steamer rack to heatproof
platter or individual serving plates; keep warm. Turn heat to high, cook juices,
uncovered, for 10-15 minutes or until sauce is reduced by one-half (should have
consistency of syrup). Strain sauce over fish. Garnish with lime slices and
chives, if desired. Serving Size: 4.