Char-grilled Skate with Harissa Butter
Barbecuing | Moroccan
Skate is a type of ray, with roughly diamond-shaped side flaps (also called wings) attached to a thin, relatively short, thick tail. The wings are the part that’s usually eaten; they are easy to prepare and delicious pan-fried with a tasty butter sauce.
100g butter, softened
2 tablespoons harissa (see notes)
1 tablespoon flat-leaf parsley, chopped
3 medium skate or ray fins, skinned and filleted
Extra virgin olive oil, for brushing
Crusty bread, for serving
Combine butter harissa and parsley. Spoon onto greaseproof paper lengthways; roll and twist the ends to tighten and form a log shape. Refrigerate to firm.
Heat a barbecue or char-grill plate.
Brush skate with oil and cook for a few minutes each side, until opaque and flesh flakes easily when tested with a fork.
Slice butter into 6 discs.
Place skate on plates, top with butter and serve with bread.
Harissa is a North African chilli paste.
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