Skate Wings on the BBQ
I seem to go through phases when I cook and each fish on the BBQ. Every time I do, I always say I need to do it more often.
We decided to order a fish box from The Cornish Fishmonger. We had a rough idea of what we would get but I liked the idea of the box turning up and then figuring out how I should cook what we received. The thing that struck me when opening the fish box was how good all the fish looked, especially the Skate Wings.
Skate Wings are quite meaty too so hold up well when cooking them on the BBQ.
The Preparation and Cook
I set my BBQ up for indirect cooking. Whilst it was coming up to cooking temperature I prepared the Skate. It came with the skin removed (I have read this is very tough) so all I need to do was dip it in the flour and dill mixture, then leave it until it was ready to cook.
I added a cherry wood chunk to the charcoal a few minutes prior to starting the cook. I then placed the Skate on the indirect area of the BBQ for 6 minutes. After 6 minutes I flipped them and also started to cook the sauce using my small Petromax skillet.
The cook time of 6 minutes each side is only a guide. It will depend on the thickness of your Skate Wings. I did end up cooking these direct for a couple more minutes to get the temperature up to 63°C.
I really enjoyed this cook and I was really pleased with the end result. The Skate Wing from The Cornish Fishmonger was top quality, which you could really taste. My wife tried Skate Wingsshe in a restaurant recently and didn’t like them, but she loved these. If you haven’t tried Skate Wings before, I would really recommend them (ideally cooked on the BBQ).
Skate Wings with a Lemon Butter, Caper and Parsley Sauce
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
For the Ray Wings
- 3 Tbsp Plain Flour
- 450g Ray Wing, cut into 2
- 1 Tbsp Dill Tops
- 50g Butter
- 2 Tbsp Capers
- Small handful Parsley leaves, chopped
- 1 Lemon juiced
Start by preparing your BBQ by setting it up for indirect cooking and get the temperature up to 180-200°C. I also added an cherrywood chunk to generate some extra smoke.
Mix the flour with the dill tops and then lightly dust your ray wings in the flour and dill mix.
Place your ray wings on the indirect area of the BBQ and cook for around 6 minutes each side. You may need to do them for a little longer depending on the thickness of the Skate Wings. You know they are ready when the internal temperature should be around 63°C.
After you have turned the wings for the first time, start making the sauce. In a cast-iron pan melt the butter and then add the capers and cook for a couple of minutes. Then add the lemon juice and parsley and cook over a low to medium heat constantly stirring.
Alternatively, you can do this inside in a saucepan.
Remove your ray wings from the BBQ and plate up. Take your sauce and spoon over the ray wings to finish them off.