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Skate Meunière with Browned Butter and Capers
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Skate Meunière with Browned Butter and Capers

This simple, classic French preparation makes the most of skate wing's mild, sweet flesh.
Course seafood
Cuisine French
Servings 2

Ingredients

  • 2 skate fillets, about 1 pound or a little more total (other white-fleshed fish—sole, flounder, halibut, ocean perch—may also be used)
  • salt and freshly ground pepper
  • flour
  • 2 tablespoons grapeseed or vegetable oil, divided
  • 5 to 6 tablespoons unsalted butter, divided
  • juice and zest of 1 lemon
  • 2 tablespoons capers, chopped
  • 1 generous tablespoon chopped flat parsley

Instructions

  • Preheat oven to 200ºF. Cut skate fillets into 2 equal pieces. Season with salt and pepper on one side. Dredge in flour on both sides, shaking off excess.
  • Heat a large nonstick skillet over medium flame. Add 1 tablespoon each of oil and butter, swirling to mix as butter melts. Place 2 skate fillets in pan, seasoned side down. Sauté for about 3 minutes, then carefully turn with a wide spatula. Cook on second side until just cooked through, 2 to 3 minutes. Transfer fillets to plate and keep warm in oven while you cook the remaining two fillets, first adding more oil and butter to skillet, if necessary. Transfer second batch of fillets to oven too.
  • Wipe skillet clean and return to flame. Melt remaining 4 tablespoons of butter in skillet. Cook, occasionally stirring, until butter browns, 3 to 4 minutes. Meanwhile, plate skate fillets. Add lemon juice, zest, capers and parsley to skillet, stirring. The lemon juice will make the pan spatter like crazy. That's okay. Just be careful. Turn off the heat and spoon sauce over fillets. Serve immediately.