Skate With Brown Butter, Honey And Capers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Flour for dredging
- Salt and pepper to taste
- 3tablespoons extra virgin olive oil
- 2skate wing fillets, about 1½ pounds total
- 4tablespoons butter
- ¼cup honey
- 2tablespoons capers, drained, or to taste
- 2tablespoons wine vinegar
- Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (4 servings)
462 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 33 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large skillet over medium-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the skate in two batches.
- Step 2
Cook until skate is nicely browned on first side, about 5 minutes, then turn. Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so. Reduce heat to medium, and remove skate to a warm platter.
- Step 3
Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers, and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.
Private Notes
Comments
I liked the recipe; the vinegar is a must-have, given how much honey is in the recipe. But I did discover I'm not a big fan of skate (it came in my co-op share).
Did as directed yet did cut honey by half as others found it too sweet. Even with half I felt it was. Sauce didn’t come together as hoped. Fish was good - I like skate - so that was a plus. Pretty certain will not do this preparation again though, yet was nice to try/a change.
Made mostly per the recipe, but in ghee. Made the pan sauce in a separate skillet, w/o the honey, to keep it cleaner. Skate is a wonderful, mild protein and still a relative bargain compared to the more popular species; grab it while you can (and try subbing it any time sole or flounder is called for).
I made this last night for dinner cut down the honey to 2 tablespoons as was recommended by some of these other reviews. We will certainly make this again. I also used red wine vinegar delicious.