Char-grilled Skate with Harissa Butter

Recipes | Barbecuing | Moroccan Serves 6 Char-grilled Skate with Harissa Butter

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 wings, filleted and skinned
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.

Alternative species:

Flounder, John Dory, Mirror Dory, Ray.

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