Ingredients Jump to Instructions ↓

  1. 8 skate wings, (3 to 4 ounces each) cleaned

  2. Salt

  3. Freshly ground black pepper

  4. 1/4 cup flour

  5. 2 tablespoons olive oil

  6. 1/4 cup minced shallots

  7. 2 tablespoons capers

  8. 2 lemons. juiced

  9. 1/2 cup dry white wine

  10. 2 stick butter, cut into cubes

  11. 1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves

  12. 2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini , thinly sliced shiitake mushrooms , thinly sliced red onions , etc,)

Instructions Jump to Ingredients ↑

  1. Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.

  2. In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.

  3. Add the shallots and capers. Season with pepper. Saute 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 butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.

  4. Add the fish back into the sauce and simmer for 2 to 3 minutes.

  5. In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.

  6. To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.


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