Thursday, December 10, 2015

Skate Wing Cheeks

by Josh Theisinger

This week, we're combining two dishes that have previously appeared on our menu as separate entrees.

In the past, you've seen the likes of sauteed grouper cheeks over angel hair pasta. We've also had pan-fried skate wing with a lemon parsley butter. They both sold extremely well, so we thought, "Why not combine them for one great dish?"

Pairing up these two menu favorites, we introduce: Skate Wing Cheeks

We begin with the cheeks from our fresh skate wing fish and saute them in a white wine and lemon-parsley butter. We then place them over a generous portion of angel hair pasta. The dish is topped and finished with the sauteed wine and butter blend.

While not limited to just fish, the cheeks on most any animal are uniquely lean and tender. This portion of meat is considered a delicacy in many parts of the world. You can get a better idea of what raw fish cheeks are like here

I could make a cheeky pun here, but that would be much too easy. Instead, I leave you with the thought of getting a two-for-one dish that I guarantee will skate right out the door...

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