Poached Skate With Pesto Sauce

• 4 boneless, skinless skate wings, about 1 1/2 pounds
• 4 tablespoons white-wine vinegar
• 4 sprigs fresh thyme, or 1 teaspoon dried
• 1 large bay leaf
• 4 sprigs fresh parsley
• Salt to taste
• 8 whole peppercorns
• Orzo with fresh tomato (see recipe)
• Pesto sauce (see recipe)

1. Arrange the skate wings in a skillet large enough to hold all the fish in one layer.
2. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns.
3. Bring to a gentle rolling boil and turn off the heat.
4. Let sit for four to five minutes.
5. Drain the fish and transfer them to warm serving plates on top of the orzo.
6. Drizzle some pesto sauce over all and serve immediately.

skate, whitewine vinegar, thyme, bay leaf, parsley, salt, peppercorns, tomato, pesto sauce

Taken from cooking.nytimes.com/recipes/10731 (may not work)