Grilled Szechuan Skate “Ribs”

Serves 4

• 2 lb. whole skate wings, on the cartilage, skin off
• 2 T Szechuan peppercorns
• 2 T Aleppo pepper
• Kosher salt
• 1/2 cup Chinese broad bean paste (we used Pixian brand)
• 1/3 cup olive oil
• 2 scallions, thinly sliced using white and about 2 inches of green parts
• 3 T brown sugar
• 1 T rice vinegar
• 1 T lemon juice

Slice skate wings in long slices 2-3 inches wide

Crush Szechuan peppercorns and Aleppo in a pepper mill or with a mortar and pestle

Dust skate “ribs” on all sides with pepper mix

Lightly Sprinkle all sides of skate with kosher salt

Let skate sit for 5- 10 min.

While skate is firming up in the peppers and salt, make the sauce

Heat olive oil in a small saucepan

Add scallions and when they soften, add black bean paste, brown sugar, rice vinegar and lemon juice

Stir until well mixed and take off heat

Gently baste skate “ribs” with olive oil

Make sure the grid on your grill is clean and oiled (I use olive oil on a paper towel)

Over charcoal or med-high heat on a gas grill place skate, thicker side down

on grill

Don’t try to flip until the wings firm up (about 5 min.)

Gently flip and grill thinner side for another 4 min. or until meat is opaque to the cartilage

Bring sauce back up to heat, constantly stirring

Arrange  “ribs” in a circle on a platter and serve bean sauce in the center