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I think I mentioned this in another post. If you can master skinning them, they are really delicious.
Eben hit the nail right on the head with the Noissette prepatation (means hazelnut in French which refers to the brown butter).
Meuniere (in the method of the miller) with parsley, lemon, capers is another hit with skate.
It's the only fish (to my knowledge) that gets more tender the longer that you cook it.
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