Skate is not always available, but when you see grab it know this recipe will win you praise. Just make sure it's boneless. It is delicious when dipped in flour so it can crisp up nicely and when paired with this lemon-caper butter sauce it's a sure-fire win with the whole family. For the vegetarian, you can offer the same preparation with drained cubed tofu.
Ingredients
- Just over one pound of boneless, skinless skate wings
- 2 TBSP butter
- 3 TBSP flour (use almond flour to make gluten-free)
- 1/4 cup of roasted peppers (from a jar is fine)
- 2 TBSP jarred capers, drained
- 1/2 a shallot
- olive oil to coat pan
- 1 TBSP red wine vinegar
- juice of 1/2 a lemon
Pour the milk into a bowl, along with a pinch of salt and pepper. Add the flour to a plate. Pour the oil into a non-stick skillet set over medium-high heat. Place the skate wings in the milk, dredge them evenly in the flour, and then place them in the skillet. Cook for about 3 minutes per side. place on a plate and set aside.
In the same pan, add the butter and turn the heat to medium-high. When melted, add the red pepper, vinegar and shallots. Cook for 30 seconds to 1 minute, or until the butter turns a light brown. Add the capers and lemon juice and cook for another 30 seconds or so. Pour the sauce over each skate wing. Season to taste. Serve with vegetables of choice.