Anyone have experience with this? I wanted a different type of fish at Whole Foods and picked up some of this. I've already done the Google thing, just looking to you guys for personal experience.

After Google, I'm probably going to go for a light dredge (flour or cornmeal), saute 2-4 minutes per side and maybe do a balsamic vinegar sauce of Aioli.

I've caught skate before - weird looking creatures.
I've never kept and eaten it. How big is the piece that you got? I always wondered how much/what part of the wing to use.
The preparation method sounds good. Let us know how it turns out.

Here's a start:

Skate Wing with Tamarind Gastrique

BTW, Mark Bitmann Takes On America's Chefs is a very entertaining cooking show.

I have had skate once before at a nice restaurant. I figured if there was anywhere to try it, it was there. I was less then impressed and it put a damper on an otherwise great meal. Hope you have better results, but if you don't at least your home and can eat something else

I had it Le Bernardin. It was perfectly done except I didn't like the sauce.

I had it several times at open air food courts in Singapore. It's a common dish and absolutely delicious, steamed with exotic spices.