warm-skate-salad-15209.json

{
    "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."
    ],
    "ingredients": [
        "1 small vine-ripened tomato",
        "court bouillon",
        "10 ounces boneless skinless skate wing",
        "fine sea salt",
        "freshly ground white pepper",
        "5 ounces mesclun (mixed baby lettuces; about 5 cups loosely packed)",
        "5 tablespoons house vinaigrette",
        "1 tablespoon thinly sliced fresh cilantro leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Fish",
        "Leafy Green",
        "Tomato",
        "Appetizer",
        "Poach",
        "Seafood",
        "Summer",
        "Gourmet"
    ],
    "title": "Warm Skate Salad",
    "url": "http://www.epicurious.com/recipes/food/views/warm-skate-salad-15209"
}