Serving
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Skate Wings with Capers
France

Serves
Effort:
Sched:
DoAhead:  
4 fish  
***
1-1/4 hrs  
Prep
An excellent fish course for a multi-course dinner, this popular recipe is seen with many minor variations. It is easy to make (once you've skinned and filleted the wings) and intensely flavorful. The wings are tender and shred apart easily using just a fork.






4
ar
1-1/2
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2
1
2-1/2
1
2-1/2
1
1/4
1/8
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T
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oz
oz
T
T
T
T
t
t
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Skate Wings (1)  
Flour
Oil
-- Sauce
Red Bell Pepper
Shallot
Capers
Parsley
Butter
Lemon Juice
Salt
Pepper
-- Garnish
Lemon Wedges
Parsley
Prep   -   (45 min (15 min if wings are ready))
  1. Skin SKATE WINGS and fillet from the fin rays. Cut into serving pieces if large. For method see our Skate Wing page.
  2. Cut BELL PEPPER into small dice.
  3. Chop SHALLOT fine.
  4. Drain Capers.
  5. Chop PARSLEY.
  6. Squeeze Lemon Juice.
Run   -   (25 min)
  1. In a well seasoned skillet heat Oil.
  2. Dredge each Skate Wing in flour to coat well. Fry on both sides until lightly browned - do not overcook. Place on serving plates, best side up, and keep in a warm oven until sauce is ready.
  3. In a sauce pan, melt Butter and fry stirring until it is lightly browned, then stir in Bell Pepper and fry stirring for a minute or so.
  4. Stir in Capers for 30 seconds or so, then the Shallots and Lemon Juice. Season with Salt and Pepper. Stir in Parsley.
  5. Serve wings hot, with sauce spooned over. Set Lemon Wedges or half slices on the side.
NOTES:
  1. Skate Wings:   As skinless fillets these should weigh about 1/2 pound each. Here in Los Angeles skate wings are quite large, 10-1/2 x 9 inch triangles weighing just over 1-1/2 pounds and each will yield a 1 pound thick fillet. The thin side is meaty enough to add another 3 ounces per wing of usable meat. Wings in your region may be different. For details see our Skate Wing page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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