Recipes Skate with Smoked Chile Butter, Capers, Tarragon and Tomato Salad Be the first to rate & review! Plus: More Seafood Recipes and Tips By Bobby Flay Bobby Flay Instagram Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on July 13, 2022 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients Four 8-ounce skate fillets Salt and freshly ground pepper 1 cup Wondra flour 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 2 tablespoons capers 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh tarragon Tomato Salad Smoked Chile Butter Directions 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. 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. 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. Rate it Print