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

Plus: More Seafood Recipes and Tips

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

  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.

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