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Skate with Smoked Chile Butter, Capers, Tarragon and Tomato Salad



  1. Four 8-ounce skate fillets
  2. Salt and freshly ground pepper
  3. 1 cup Wondra flour
  4. 2 tablespoons extra-virgin olive oil
  5. 1/2 cup dry white wine
  6. 2 tablespoons capers
  7. 2 tablespoons fresh lemon juice
  8. 2 tablespoons chopped fresh tarragon
  9. Tomato Salad
  10. Smoked Chile Butter
  1. Season the skate on both sides with salt and pepper. Place the flour on a large plate and season with salt and pepper. Dredge the skate on both sides in the flour and tap off any excess.
  2. Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. Cook the skate until lightly golden brown and just cooked through, about 3 minutes per side. Transfer to plates or a platter.
  3. Add the wine to the skillet and reduce by half. Add the cold Smoked Chile Butter, a few tablespoons at a time, and whisk until emulsified. Add the capers, lemon juice and tarragon and season with salt and pepper. Spoon the sauce over the fish and top with the tomato salad.