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Jersey Tomato Skate Salad with Pesto

SERVINGS
6
RATE THIS RECIPE
(19)
Ariane Duarte makes a summery skate salad with tomatoes and pesto.
Nathan Congleton / TODAY
SERVINGS
6
RATE THIS RECIPE
(19)

Ingredients

Pesto
  • 1 bunch basil, washed
  • 1 cup arugula, washed
  • ½ cup parsley, washed
  • 3 cloves garlic, smashed
  • 1/4 cup pine nuts
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons toasted cumin
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Skate salad
  • 2-3 skate fish
  • Oil for sauteeing
  • 1 tablespoon lemon juice
  • 3 ripe Jersey tomatoes
  • ½ cup feta cheese, cubed
  • ½ cup olives
  • Chef notes

    Skate might be funny looking, but it's absolutely delicious. Try it in this salad, paired with juicy tomatoes, salty feta and flavorful pesto. 

    Preparation

    Make pesto: Add basil, arugula, parsley, garlic, pine nuts, cumin, salt and pepper into blender. Drizzle in olive oil and red wine vinegar and blend until smooth. Set aside.

    Season skate with salt and pepper and dust in Wondra flour. Coating the fish in flour before cooking will give it extra crispiness.

    Heat oil in pan and add dusted fish to a hot pan. Cook for 3 minutes, then turn and cook for another 2 minutes. Squeeze lemon juice on fish and plate it.

    Add tomatoes, feta and olives to the cooked fillets. Drizzle with pesto and serve.