INGREDIENTS
2 skate wings, (6-8 ounces each) skinned
1/4 cup flour
2 Tbs olive oil
1/4 cup minced shallots
2 tablespoons capers
Juice from 2 lemons
1/2 cup dry white wine
2 sticks of cold butter, cut into cubes
1 Tbs. finely chopped fresh parsley leaves
Salt to taste
Freshly ground black pepper
DIRECTIONS
Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely. In a large sauté pan, over medium heat, add the oil. When the oil is smoking hot, sauté the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
Add the shallots and capers. Season with pepper. Sauté for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the cold butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley. Add the fish back into the sauce and simmer for 2 to 3 minutes. Remove from heat and serve topped with capers and sauce and use the side of your choice. I sautéed some mixed vegetables to accompany the fish.
