4 (6-oz.) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh ginger
Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem.
In the base of a steamer, combine lemongrass, citrus juices and ginger; bring to boil.
Arrange skate on steamer rack of basket. Season to taste with salt and pepper. Fit into pan and cover tightly. Reduce heat; steam for 5 minutes or just until skate 'flakes' easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches. Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm.
Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half (should have consistency of syrup).
Strain sauce over fish. Garnish with lime slices and chives, if desired.
This recipe is from How To Cook Fish - http://www.howtocookfish.info