Ingredients
The fish:
- 4 pieces of skinless, boneless skate, each piece about 1/2-inch thick at the thickest part
- ¼ cup white vinegar
- Salt to taste if desired
- 1 bay leaf
- 8 peppercorns
- 4 sprigs fresh thyme or 1/2 teaspoon dried
The source:
- 6 tablespoons butter
- ⅓ cup drained capers
- 2 tablespoons red-wine vinegar
- 4 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
550 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 66 grams protein; 241 milligrams cholesterol; 883 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
15 minutes
Dining and Cooking