Emeril Lagasse: Skate Wings with Grenoble Sauce

Before you ask, yes, if there's something unusual at the grocery store, I buy it and figure the rest out later.  That's how I ended up with skate for dinner.  Never had it before.  Would definitely have it again.  Tender, mild, and absolutely delicious with this fabulous sauce.  Definitely a nice, light summer supper.

Skate Wings with Grenoble Sauce
Adapted from Emeril Lagasse

8 (3- to 4-ounce) skate wings, cleaned of skin and cartilage
Salt and freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup minced shallots
2 tablespoons capers, drained
2 lemons, juiced
½ cup dry white wine
1 cup (2 sticks) unsalted butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves

Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, sauté the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.

Add the shallots and capers. Season with pepper. Sauté for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley. Add the fish back into the sauce and simmer for 2 to 3 minutes.

To serve, place the skate in the center of the plate and spoon the sauce over the fish. Garnish with remaining parsley.

Makes 4 servings