Ingredients

• Ingredients
  1. 4 pieces skate wing, unfilleted (about 2 1/2 pounds in all)
  2. 4 1/2 cups water, or more if needed
  3. 1/2 cup plus 1 1/2 tablespoons red-wine vinegar
  4. 1 teaspoon dried thyme
  5. 1 3/4 teaspoons salt
  6. 1/4 teaspoon peppercorns
  7. 2 bay leaves
  8. 1/4 pound unsalted butter
  9. 1/3 cup capers
  10. 1/4 cup chopped flat-leaf parsley
  11. 1/8 teaspoon fresh-ground black pepper

Directions

1. Put the skate in a large deep frying pan in one layer. Pour the water and the 1/2 cup vinegar over the fish. Add the thyme, 1 teaspoon of the salt, the peppercorns, bay leaves, and more water if needed to cover. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels.
2. Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat. Cook until the butter turns a medium brown, about 5 minutes. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper. Serve the fish topped with the sauce.