Oh, we had a wonderful dinner last night - I'd forgotten how much I love Skate. This dish is not flashy, just wonderful subtle flavors.
![[Image: CIMG0405.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/CIMG0405.jpg)
Here's the recipe if anyone is interested -
Skate Casserole – 2 to 4 servings (more like 5)
1 pound skate fillet -- cut 1/2" pieces
1 cup sliced mushrooms
3 celery stalks -- diced
4 tablespoons grated onion
1/2 cup minced green pepper
1/2 cup cracker crumbs
6 tablespoons butter or margarine
2 cups milk
4 tablespoons grated Cheddar cheese
4 tablespoons flour
1/8 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 pinch nutmeg
Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms celery, onion, green pepper and basil. Sauté for about 10 minutes or until celery is tender.
While mushrooms are sautéing make sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.
Add skate to mushroom mixture and cook for about 5 minutes. Combine skate and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.
Bake for approximately 20 minutes at 350 degrees or until casserole is golden brown.
This recipe yields 2 to 4 servings.
Source: "New York Seafood Council at [url=http://www.nyseafood.org"]http://www.nyseafood.org"[/url]
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I don't see why any mild white fish (talapia would be really good) would work in this dish.