Ingredients
- 4 skinless skate wing fillets, about 4 to 5 ounces each
- Salt and freshly ground black pepper
- 1 ½ cups flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 teaspoons fresh lemon juice
- 1 ½ cups diced ripe tomatoes (about 2 medium)
- Tabasco sauce
- 4 to 5 fresh basil leaves
- Nutritional Information
Nutritional analysis per serving (2 servings)
827 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 76 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 51 grams protein; 153 milligrams cholesterol; 392 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 generous servings
Preparation
- Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper. Spread flour in a large, shallow dish. Dredge fillets in flour, pat off excess, and set aside.
- Place a large non-stick skillet over high heat, and add the olive oil. When oil is hot, add skate wings so that they lie flat, in a single layer. Brown until the under side is lightly golden, about two minutes. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more. Transfer fillets to heated dinner plates, and keep warm.
- Return skillet to medium heat, and add the butter, stirring with a wooden spoon. As soon as the butter turns a medium nut-brown, stir in the lemon juice. Add tomatoes, and warm briefly — about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
- To serve, spoon tomatoes over skate. Tear basil leaves into bite-sized pieces, and scatter over tomatoes. Serve immediately.
20 minutes
Dining and Cooking