Recipe: Skate with Lemon-Caper Sauce
Without a doubt, a quick pan fry of flour-dredged fish fillets (be it sole, trout or skate) sauced with a lemon, caper and butter sauce is always a winning recipe. I'm sure there are endless ways of preparing skate, but experience has taught me that this recipe is easy to prepare and delicious.
Yield: 2-3 servings?
Cost: $14?(skate was approximately $10 per pound)
Time: 15 minutes
- 1 pound skate (2-3 skinless, boneless pieces)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup flour
- Juice from 1 lemon (2 tablespoons), divided, plus extra slices for garnish, if desired
- Freshly chopped parsley
- 1 tablespoon capers
1. Pat fish fillets dry and season with kosher salt and freshly ground pepper. Dredge fillets in flour.?
2. In a large sauté pan, heat butter and olive oil over medium heat. ?
3. Once the butter starts to brown, place half of the fillets in the pan. Cook for 3 minutes or until well-browned, and carefully turn over with a large spatula and guiding hand. Add juice from 1/2 lemon to pan and cook an additional 2-3 minutes on other side or until nicely browned. ?
4. Remove from pan, tent with foil, and repeat with remaining fish, adding remaining butter and lemon juice to pan. ?
5. When fish is cooked, pour the pan sauce over the fish, garnish with lemon slices, if using, parsley and capers. Serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 28, 2010.