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Skate with Lemon-Caper Sauce
Posted by Peggy on December 28, 2010
Recipe: Skate with Lemon-Caper Sauce
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
Pat fish fillets dry and season with kosher salt and freshly ground pepper. Dredge fillets in flour.
In a large sauté pan, heat butter and olive oil over medium heat.
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.
Remove from pan, tent with foil, and repeat with remaining fish, adding remaining butter and lemon juice to pan.
When fish is cooked, pour the pan sauce over the fish, garnish with lemon slices, parsley, capers and serve.
Number of servings (yield):
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