2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Skate with Herb/Mushroom Stuffing, Cedar Planked
  • Skate is a sweet mild tasting fish slightly reminiscent of crab or scallops. Most commonly pan sauted or fried, we found that it works wonderfully grilled on a cedar plank. Terry has added her own twist with a fresh herb and mushroom stuffing. Fresh herbs from the garden and locally grown mushrooms, a perfect compliment to fall.
  • When you are using cedar planks, be sure to soak them in water for at least a couple of hours ahead of time.
  • Anytime you can get wild mushrooms, use them for the intense flavor.

  • 4 skate wings, 6 to 8 oz. each
  • 3 cups wild fresh mushrooms, ideally from the farmers market
  • 1/4 cup white wine
  • 2 tablespoons, fresh shallots, minced
  • 2 tablespoons dijon mustard
  • 2 tablespoons evoo(for stuffing) + 1 tablespoon evoo(for fish)
  • 1 tablespoon fresh garlic, finely minced
  • 1 tablespoon fresh sage, minced(for stuffing) + 1 teaspoon fresh sage, minced(for fish)
  • 2 teaspoons fresh thyme leaves(for stuffing) + 1 teaspoon fresh thyme leaves(for fish)
  • 1 1/2 teaspoons pink Himalayan salt(for stuffing) + 1 teaspoon Himalayan salf(for fish)
  • 1 teaspoon black pepper(for stuffing) + 1 teaspoon(for fish)

  • Soak your cedar planks.
  • In a large fry pan, heat evoo. Saute mushrooms over medium heat untill caramelized. Add shallots and garlic, saute an additional 2-3 minutes. Add salt, pepper, thyme, and sage, then add white wine. Bring to a boil and reduce until most of the wine has evaporated. Remove from heat and chill before stuffing fish.
  • While stuffing mix cools, combine remaining ingredients, evoo, dijon mustard, sage, thyme, salt and pepper.
  • When the mushrooms have cooled equally distribute the stuffing on the end of each wing. Roll up and place seam side down on the wet plank. Rub with dijon mixture all over fish.
  • Place planks on a hot grill, wait until the planks start to smoke then close the lid. Cook for about 10 minutes. Remove fish from planks with a spatula and serve.
  • Serves 4 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2016