Pan-Seared Skate Wing with Caper Butter Sauce

Servings: 2

Author: melinmac

1/2 red bell pepper
3 T capers
1/2 shallot
1/4 cup milk
flour (for dredging)
salt and pepper
3 T olive oil
2 boneless skate wings (your fishmonger should have already taken care of deboning)
3 T butter
1 T red wine vinegar

Prep the veg - Chop the red pepper into a small dice. Drain the capers. Mince the shallots.
Dredge the skate wing - Add the milk to one dish and the flour to another. Season the flour generously with salt and pepper. Dip the fish into the milk and then lightly dredge in the flour. Shake off any excess.
Preheat the pan and sear the skate wing - Preheat your pan to medium-high and add the oil to the hot pan. Add the skate wing to the pan and sear for 2 minutes per side or just until it releases. You want to cook the skate wing quickly - you're looking for a brown crust and for the fish to be a bit firm. Place the cooked skate wing on your serving platter or individual plates.
Make the pan sauce - Wipe out any too-browned bits from the skillet, turn down the heat to medium, and add the butter. When the butter is melted, add the red pepper and cook until the butter just starts to turn a light brown. Add the capers and sauté for a minutes or so, then add the shallots and the vinegar. Cook for no longer than a minute more, then take the sauce off the heat and stir.
Finish - pour the sauce over the skate wing and serve.