Steamed stingray in citrus juices with ginger
4 servings
30 minutes
The ginger-infused skate in citrus juices is an elegant dish of Mediterranean cuisine that embodies the harmony of vibrant flavors and delicate texture. Historically, seafood holds an important place in the gastronomy of coastal regions, and the combination of fish with citrus and spices adds freshness and refinement. The tender skate fillet slowly absorbs the aromas of orange, lime, and zesty ginger, creating a rich, slightly spicy flavor. The reduced sauce transforms into a thick glaze that highlights the fish's natural sweetness. This dish is perfect for a light dinner, with fresh notes of lime and chives adding zest. It pairs wonderfully with white wine and grilled vegetables, offering a gastronomic journey to the sunny shores of the Mediterranean.
1
Mix grated lemon zest, orange and lime juice, and ginger in a pot. Bring to a boil.
- Lemon zest: 1 teaspoon
- Orange juice: 3 glasss
- Lime juice: 0.5 glass
- Grated ginger: 1.5 teaspoon
2
Place the skate fillet, reduce the heat, and cook for 5 minutes. Carefully transfer the skate to serving plates and keep warm, covered with foil.
- Stingray fillet: 680 g
3
Increase the heat again and cook until the sauce reduces by half, about 10-15 minutes, without covering (the sauce should be syrup-like in consistency). Drizzle the sauce over the fish. Serve sprinkled with chives and lime wedges.
- Chives: to taste
- Lime: 1 piece