This simple, classic French preparation makes the most of skate wing’s mild, sweet flesh, brightening it with lemon juice and capers. Other white-fleshed fish—sole, flounder, halibut, ocean perch—may also be used. Recipe below.

“ARE YOU ENGLISH” The question surprised me. I answered with a simple no. “Well, did you live in England for a while?” Again, no. I was curious as to what had the fishmonger at Dirk’s Fish & Gourmet Shop convinced that I had some English connection. Turns out it was the pound or so of skate wing fillet he’d just wrapped up for me. Continue reading “The other white fish: Skate Meunière with Browned Butter and Capers” →