Notes: This dish is delicious with some sautéed spring spinach and mashed potatoes to soak up the sauce.
Ingredients: 4 skate wing fillets, 6–8 ounces each
Salt and pepper
Extra-virgin olive oil
2 tablespoons unsalted butter
Juice and coarsely chopped flesh of 1 lemon
1/4 cup capers, drained
1/4 cup chopped fresh parsley
1/4 cup small croutons, toasted
Instructions: 1. Up to 10 minutes before cooking, season fillets on both sides with salt and pepper.
2. Heat a large frying pan to medium-high. (Skate can stick very easily, so
use a nonstick pan if you have one. A regular pan will still work; you just
have to make sure it is hot enough.) Add enough olive oil to lightly coat the
pan surface. When the oil starts to smoke lightly, add 2 fillets and cook,
being careful not to overcrowd the pan. Jiggle the pan a bit to keep fillets
from sticking. (If they do stick, don’t worry, just try not to move them until
you’re ready to flip them.)
3. When fillets have a dark golden crust, flip. Cook for a few minutes on
the other side, then remove and keep warm. Wipe the pan clean, add oil, and
repeat cooking process for remaining fillets.
4. Once fillets are cooked and
removed from pan, add butter to pan over medium heat; cook until butter starts to brown slightly. Remove from heat and quickly add lemon
juice and chopped lemon flesh to stop the cooking. Stir in capers, parsley, and
croutons. Taste and adjust seasoning with a little more butter or lemon.Pour sauce over fish, or serve it on the side.
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