Skate wings are classically served with a Beurre Noisette and capers, but I think they go just as well with this chili- and limeflavored butter. It’s the same basic idea, but the chili brings a touch of heat and sunshine to the dish, which skate has the depth of flavor to take. Add a splash of fresh lime juice and a little garlic and you have a memorable meal.
– PREPARATION TIME 10 minutes.
– COOKING TIME 5 minutes.
– 4 skate wings, about 5 ounces each, cleaned and prepared.
– 1 tablespoon unsalted butter.
– 1 tablespoon olive oil.
– 1 tablespoon chopped flat-leaf parsley leaves.
– a little all-purpose flour, for dusting.
– boiled new potatoes, to serve.
– FOR THE CHILI–LIME BUTTER.
– 1 cup plus 2 tablespoons unsalted butter, softened.
– 1 red chili, seeded and finely chopped.
– 1 garlic clove, crushed.
– finely grated zest of 1 lime.
– juice of ½ lime.
– leaves from 2 flat-leaf parsley sprigs, chopped.
– sea salt and freshly ground black pepper.
Step 2: Briefly rinse the skate wings in ice-cold water, then pat dry with a clean dish towel. (Do not use paper, because it will stick.).
Step 3: Heat one or two nonstick skillets, large enough to hold the skate wings, over medium heat. Add the unflavored butter and the oil and heat until the butter just melts. Lightly dust the skate wings with flour, shaking off any excess. Add the skate wings and fry 5 minutes, turning them over once, or until they are just golden brown. As you turn the skate wings, add the reserved chili–lime butter to the pan and spoon it over the fish.(Alternatively, cook the skate wings 1 or 2 at a time and keep them warm in the oven at 300°F while you cook the remaining skate wings.).
Step 4: Remove the skate wings from the pan and put on serving plates. Stir the parsley into the pan, then spoon the flavored butter over the top of the skate wings. Serve with boiled new potatoes.