Skate Grenobloise

Photo: flickr user naotakem

Ingredients

pound cleaned skate wing fillets - (to 2) cut 4 equal portions

Salt to taste

Freshly-ground black pepper to taste

Seasoned flour for dredging

cup vegetable oil

8 tablespoons butter

1 lemon juiced

2 tablespoons chopped parsley

2 tablespoons capers drained

Preparation

Season the skate with salt and pepper on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add vegetable oil and heat until hot but not smoking. Add 2 tablespoons of the butter and, when melted, saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.

With a paper towel carefully wipe out skillet and return to heat. When skillet is hot add remaining 6 tablespoons of butter and allow to cook until butter just begins to brown and has a nutty fragrance. Add lemon juice, parsley, and capers, and stir to combine well. Taste, season with salt and pepper, and serve immediately over hot skate fillets.

This recipe yields 4 servings.