Estofado de Raya

Ingredients

• 1½ lb (675 g) skate wing
• Salt and freshly ground black pepper, to taste
• 3 tablespoons fresh lime juice
• ⅓ cup (83 ml) olive oil
• ⅓ medium white onion, finely chopped
• 2 small garlic cloves, finely chopped
• 6 oz (180 g) tomatoes, finely chopped (about 1 cup / 250 ml)
• ½ cup (125 ml) cilantro, loosely packed, roughly chopped
• 4 to 6 chipotle chiles en adobo, roughly chopped, with some of their sauce

Method

1. 1
   Season the skate with salt, pepper, and lime juice. Set aside to rest for 30 minutes.
2. 2
   Warm the olive oil in a wide, heavy pan over medium heat. Add the onion and garlic, then lay in the skate. Fry together, using two forks to shred and break apart the fish as it cooks, about 5 minutes.
3. 3
   Add the tomatoes and cilantro. Raise heat to high and cook, stirring frequently, until most of the liquid has reduced, about 5 minutes.
4. 4
   Stir in the chipotles and their sauce. Cook for a further 5 minutes, stirring to combine.
5. 5
   Taste and adjust seasoning. Serve immediately, or rest briefly off heat for the flavours to settle.