Skate wing is one of those things that I've seen a dozen times on cooking shows and almost never at an actual fishmonger. So when I spotted it recently at Super H Mart, I decided to see what I could do with it before even searching for a recipe. I figured there would be something in my fridge that would help me get acquainted.
Thanks to a recipe from the New York Times, that help turned out to be a container of capers. Pan-frying fish, and then making a simple caper sauce, is a good trick. But with the skate wing, it becomes a little more interesting.
When dipped in flour, the skate wing crisps up beautifully and the capers take care of the rest. Sure, red pepper and shallots may add some color, but it's the briny capers that really carry the sauce and help balance the creamy flesh of the skate.
- 2 boneless, skinless skate wings
- 1/4 cup milk
- Salt and pepper
- 2 tablespoons flour
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/4 cup sweet red peppers, chopped
- 2 1/2 tablespoons capers, drained
- 1 tablespoon shallots, finely chopped
- 1 tablespoon red wine vinegar
Pour the milk into a medium sized bowl, along with a pinch of salt and pepper. Add the flour to a plate. Pour the oil into a non-stick skillet set over medium-high heat. Place the skate wings in the milk, dredge them evenly in the flour, and then place them in the skillet. Cook for 3 minutes per side. Set aside on a clean plate when done.
Wipe out the skillet, and then add the butter and turn the heat to medium-high. When melted, add the red pepper. Cook for 30 seconds to 1 minute, or until the butter turns a light brown. Add the capers and cook for another 30 seconds or so. Finally, add the shallots and the vinegar. Cook for 30 seconds, stir well, and then pour the sauce over each skate wing.