Skate With Brown Butter Honey And Capers Recipes

LINGCOD WITH BROWN BUTTER, HONEY, AND CAPERS

Steps:

• 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 lingcod lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the fish in two batches. Cook until the lingcod is nicely browned on one side, about 5 minutes, then turn. Cook on second side, adjusting heat so it does not burn, until it is firm to touch, approximately 3 minutes. Reduce heat to medium, and move fish to a warm platter. Add butter and honey to skillet, 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.

SKATE WING WITH BROWN BUTTER

Steps:

• Gather the ingredients.
• Set the oven to warm or the lowest temperature. Have a baking sheet or oven-safe platter ready for the fish. Remove the skate wings from the refrigerator and salt lightly. Let stand for 15 minutes.
• Heat a skillet over high heat for 3 minutes. Turn the heat down to medium-high and add 2 tablespoons of butter to the pan.
• Meanwhile, dredge the skate wings in flour and shake off the excess.
• Fry in the butter over medium heat, about 2 to 3 minutes per side. Be careful when turning the fish, as their odd muscle structure makes them difficult to flip without breaking.
• Transfer the skate wings to the baking sheet and place in the warm oven.
• Add the 2 remaining tablespoons of butter to the skillet. Cook over medium heat until the butter is light brown in color. Keep a close eye on the pan as this will not take too long, and you don't want the butter to burn.
• Add the wine to the skillet (it will splatter, so be careful). Scrape up any bits that may have stuck to the bottom of the pan and cook off the alcohol, about 2 to 3 minutes.
• Plate the fish and pour the sauce over the skate wings. Garnish with the chives and serve immediately.

SKATE WITH BROWN BUTTER, HONEY AND CAPERS

Steps:

• 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.
• 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.
• 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.