- 16 ounce skate wing fillet, cut into four sections
- 1/2 cup flour for dredging
- 3 tablespoons butter
- For the sauce:
- 1 shallot, finely chopped
- 2 medium sized tomatoes, finely chopped
- 2 tablespoons capers, finely chopped
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
To cook the fillets: Dredge each section of skate wing with flour and shake the fillets to remove excess flour. Heat a skillet over medium heat and add half of the butter to the pan. Add the skate fillets to the pan and pan-fry on one side until the surface is golden brown, then add the rest of the butter to the pan and pan-fry on the other side, 1 to 2 minutes per side. Remove the fillets from the pan and keep on warmed plates.
Add the shallots to the pan and cook over medium heat until softened, about 3 minutes. Add tomatoes and capers to the pan, making sure to include the juices of the tomatoes. Simmer until the mixture begins to look like a thickened sauce, about 2 minutes. Remove from the heat and add olive oil, salt, and pepper to taste.
Spoon the sauce over and around each fish fillet. Serve immediately.