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Steamed Skate with Lemongrass, Ginger, Orange & Lime

1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions)
1 Stalk lemongrass*
3 Cups orange juice
1/2 Cup lime juice
2 teaspoons thinly sliced fresh ginger
Fresh chives or scallion tops for garnish
Lime slices for garnish
*If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.

Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches.

Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half.(Should have consistency of syrup.) Strain sauce over fish. Garnish with lime slices and chive stems. (Note: Narrow strands of lemon grass can be substituted for chives, but may be too fibrous to be edible.

Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil.

Makes 4 servings

Barbecued Skate
The tender meat of skate clinging to the strip of cartilage is reminiscent of pork ribs. You'll be surprised how tasty this combination is. When fresh, ripe tomatoes are available, they are preferable here, but canned tomatoes are a fine alternative.
2 Tbsp. vegetable oil 4 large tomatoes (2 lb.), peeled and chopped 1 onion, minced 3 cloves garlic, minced 1/4 cup molasses or dark brown sugar 1 Tbsp. Worcestershire sauce 1 Tbsp. minced or grated ginger 1 tsp. Tabasco sauce or dried red pepper flakes 1/3 cup freshly squeezed lemon juice 2 pounds skinless skate wing, cut in 4 serving portions Heat the oil in a large skillet, add the tomatoes, onion and garlic and cook over medium heat, stirring occasionally, until the onions are transluscent, about 5 minutes. Add the molasses, Worcestershire sauce, ginger, Tabasco sauce, lower the heat to medium and cook uncovered until the vegetables are thoroughly softened and the sauce is thick, 30 to 40 minutes. Take from the heat, stir in the lemon juice and let cool. Just before serving, cut away any membrane from the skate wings. Preheat the grill or broiler. Brush the skate wings on both sides with some of the cooled barbecue sauce and let sit while the grill heats. Lightly oil the grill top and add the skate wings. Cook until the fish is nicely browned and somewhat firm, 3 to 4 minutes. Brush the top with some more barbecue sauce, turn the fish and continue cooking until the fish is opaque through, about 4 minutes longer. Transfer the skate to individual plates, brush with more sauce and serve, passing extra sauce alongside. Servings per Recipe: 4