This week Chef Brian Hayslip of Fjord Fish Market shows Tina Redwine how to make various seafood recipes.

6 – 8 oz. Skate Wing (filleted off the bone)

1 Tbls. Olive Oil

3 Corn Tortillas

Shredded Lettuce

2 Tbls. Fresh Pico de Gallo

3 lime wedges

1 Tbls. Chili, Cumin & Garlic Spice

 

Toss skate fillet in olive oil and spice blend.

Pre-heat saute pan to medium high heat. Saute skate fillets until lightly browned.

Warm corn tortillas. Divide shredded lettuce between tortillas, top with fish and pico de gallo. Garnish with lime wedge.

 

Chef Brian Hayslip

Fjord Fish Market