Recipe courtesy of Anne Burrell, The Food Network. Serves 4
1 (3 to 3 1/2-pound) spaghetti squash
Extra-virgin olive oil
1 teaspoon cayenne pepper
4 boneless skinless skate wing fillets
1 tbsp toasted/ground coriander seeds
Flour, for dusting
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pint Brussels sprouts, pulled apart into leaves
1 bunch cilantro, coarsely chopped
1 lemon, cut into wedges
- Preheat oven to 375. Cut squash in half & scoop out seeds. Brush with olive oil & sprinkle with salt & cayenne pepper. Roast on a sheet pan, flesh side down, about 1 hour.
- Add oil to a large saute pan and heat on high. Pat the skate dry with paper towels and season with salt & ground coriander seed. When the oil is very hot but not smoking, dredge skate in flour and shake off the excess. Place fish in sizzling oil and cook until golden brown and crispy, about 3-4 minutes a side. Blot on paper towels; season with salt.
- While the fish is cooking, coat another saute pan with oil, add the garlic and a pinch of crushed red pepper and heat on medium-high. When the garlic is golden, remove it and discard. Add Brussels sprouts and season with salt. Saute until brown and crispy.
- Using a large fork, scrape the flesh out of the spaghetti squash. Add to the sprouts and season again with salt. Toss in chopped cilantro, reserving a little for garnish. Arrange squash/and sprout mixture on each plate; lean skate next to it and sprinkle with the remaining cilantro and a squeeze of lemon.