Late Skate

This post is actually from early October! I have been lax.

With midterms over and research projects kicking, I found a little time to cook for Octavio and I. A simple yet compelling meal of skate with browned butter and caper sauce with purple cauliflower. The cauliflower tasted pretty much the same as regular cauliflower, but had a much more interesting presentation effect!

Sauted Skate with Browned Butter and Capers

serves two
2 portions skate (a little less than a pound)
flour for dredging
2 small shallots
3 tablespoons butter
1 tablespoon capers (or less but we like capers)
1 tomato seeded and chopped
Olive Oil
Salt and Pepper to taste

Over medium flame, heat up 2 tablespoons of olive oil in a saute pan. Dredge the fish in the flour until lightly covered. Add the fish and brown on both sides. About 3-5 minutes per side depending on the thickness of the fillet.

In a sauce pan, heat the butter. Add the shallot and cook lightly. Let the butter get brown. Add the capers and tomato last and just heat. Add salt and pepper to taste.

Spoon over the fish and serve. If you have it, garnish with fresh chopped parsley.