Skate in Brown Butter Caper Sauce

Skate is a fish in the ray species. The skate wing is what we eat, full of cartilage and can be cooked with or without them. Skate is a tender white fish, and mild in flavor which allows you to create flavors with spices and sauces.

The simplest and most traditional way of cooking skate is dusted with flour, pan-fried, then smothered with butter, capers and parsley.  This is a great way to cook many other types of delicate fish recipes. This recipe shows you that you can recreate this restaurant-style creation of Skate in Brown Butter Caper Sauce at home with ease. The most expensive thing on the menu is the skate itself. But the rest is are truly pantry staples, with butter, olive oil, some parsley, wine and capers. (Okay, maybe you need to go out to buy capers.)                                      

Skate in Brown Butter Caper Sauce                                                        

  • 4 pieces of Skate – cut into 6 oz pieces
  • Salt and Pepper
  • All Purpose Flour
  • 4 tablespoons of Unsalted Butter
  • 4 tablespoons of Olive Oil
  • 3 tablespoons of White Wine
  • 1 tablespoon of Capers – roughly chopped
  • 2 tablespoons of Fresh Parsley – chopped

Take the skate and salt and pepper each side.

Lightly dust the skate with flour.

Heat a large skillet to medium-high heat with 2 tablespoons of butter and 2 tablespoons of olive oil.

Fry the skate on each side until golden brown. Take off the pan and set on a cookie sheet and in a 200 degree oven to keep warm.

Turn the heat down on the skillet down to medium-low and add the other 2 tablespoons of butter. Gently cook until the butter turns a slight brown color. Add 2 tablespoons of olive oil and white wine. Scrape the pan with a wooden spoon.

Add the capers and fresh parsley, 1/4 teaspoon of salt and fresh cracked pepper. Turn off the heat.

Plate the skate and top with Brown Butter Caper Sauce and serve with your favorite sides.

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