Directions:
- Peel and seed tomato and cut into 1/4-inch dice. In a large deep skillet bring 1 1/2 inches court bouillon to a boil and reserve remainder for another use. Season skate with sea salt and white pepper and poach in court bouillon at a bare simmer until a knife slides easily into natural divisions in the fish, 1 to 2 minutes.
- In a bowl toss mesclun with 3 tablespoons vinaigrette and divide between 2 plates, arranging in tall mounds.
- Transfer skate with a slotted spatula to a cutting board and cut into thin strips, cutting along divisions in fish. Drape skate over salads and drizzle with remaining 2 tablespoons vinaigrette, tossing if desired. Sprinkle tomato and cilantro over salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.55 Kcal (2690 kJ) | ||
| Calories from fat | 161.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Sodium | 853.68mg | 36% | |
| Potassium | 0.65mg | 0% | |
| Total Carbs | 116.72g | 39% | |
| Sugars | 62.86g | 251% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 24.1mg | 134% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 257.28 Kcal (1077 kJ) | ||
| Calories from fat | 64.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 28% | |
|---|---|---|---|
| Sodium | 341.81mg | 36% | |
| Potassium | 0.26mg | 0% | |
| Total Carbs | 46.74g | 39% | |
| Sugars | 25.17g | 251% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 1.42g | 7% | |
| Vitamin C | 1.1mg | 5% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 9.6mg | 134% | |
| Calcium | 4.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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