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Steamed Skate With Lemongrass, Ginger, Orange & Lime

4 (6-ounce) pan-ready skate fillets
1 stalk lemon grass
3 cups orange juice
1/2 cup lime juice
2 teaspoons thinly sliced fresh gingerroot

1. 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.
2. 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.

Makes 4 servings.

Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil.

Recipe provided courtesy of National Fisheries Institute.