Skate Wing is usually found in restaurants and seldom cooked at home, though it is quite easy to prepare. Pound for pound, skate usually costs less than most other fish. Skate cooked in a pan can be strikingly beautiful and tender. In France, skate is often found on bistro menus.
- 2 Moody’s skate wings about ¾ pounds
- 1 cup milk
- 1/2 cup flour
- 3 T olive oil
- 4 T salted butter room temperature
- 1/2 cup sweet red peppers cut into ¼ inch cubes
- 1/3 cup drained capers
- 2 T finely-chopped shallots
- 21 T red wine vinegar
- 4 T finely-chopped parsley
- salt and pepper to taste
Submerge the skate wings in a bowl of milk.
Lightly dredge the skate wings on both sides in mixture of flour, salt and pepper.
In a large skillet, heat the oil and butter over medium-high heat. When the oil is hot but not smoking, add the skate wings. Sauté on one side until golden brown, about 3 minutes. Turn and cook the other side until golden brown, about 3 minutes more. When the filets are done, transfer them to a warm platter or serving plate.
This can be done in the same pan as the skate, once cooked or in a separate pan while the skate is cooking. I prefer the latter.
Either wipe out the pan or in a new pan, place the pan on heat with the butter. Melt the butter and add the red peppers, shaking the pan frequently. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly, then stir and pour sauce evenly over each filet. Serve immediately.
Wine pairing: Several of Moody’s wine offerings will pair well with this dish. Try a more floral Pinot Gris or an expressive Sauvignon Blanc.