Best Skate With Brown Butter Honey And Capers Recipes

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SKATE WING WITH BROWN BUTTER



Skate Wing With Brown Butter image

This French-inspired skate wing with brown butter recipe keeps things simple, but delicious, so the flavor of the skate fish can truly stand out.

Provided by Hank Shaw

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 6

4 skate wings, about 1 1/2 pounds, filleted and skinned
Salt, to taste
4 tablespoons/1/4 cup unsalted butter, divided
2 teaspoons all-purpose flour, for dusting, as needed
1/4 cup white wine
Garnish: 2 tablespoons chives , finely chopped

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.

Nutrition Facts : Calories 676 kcal, Carbohydrate 18 g, Cholesterol 170 mg, Fiber 1 g, Protein 29 g, SaturatedFat 22 g, Sodium 828 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g

SKATE WITH BROWN BUTTER, HONEY AND CAPERS



Skate With Brown Butter, Honey And Capers image

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Flour for dredging
Salt and pepper to taste
3 tablespoons extra virgin olive oil
2 skate wing fillets, about 1 1/2 pounds total
4 tablespoons butter
1/4 cup honey
2 tablespoons capers, drained, or to taste
2 tablespoons wine vinegar
Chopped fresh parsley leaves for garnish

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.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 15 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 615 milligrams, Sugar 17 grams, TransFat 0 grams

PAN-FRIED SKATE WINGS WITH CAPERS



Pan-Fried Skate Wings With Capers image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless skate wings, about 1 1/2 pounds total
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers cut into 1/4-inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
4 tablespoons finely chopped parsley

Steps:

  • Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
  • Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
  • Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
  • Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 646 milligrams, Sugar 3 grams, TransFat 0 grams

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