- 2 Moody’s skate wings about ¾ pounds
- 1 cup of milk
- 1/2 cup flour
- 3 T olive oil
- 4 T salted butter room temperature
- 1/2 cup sweet red peppers cut into ¼ inch cubes
- 1/3 cup drained capers
- 2 T finely chopped shallots
- 21 T red wine vinegar
- 4 T finely chopped parsley
- Salt and pepper to taste
Submerges the skate wings in a bowl of milk
Lightly dredge the skate wings on both sides in mixture of flour, salt and pepper
In a large skillet, heat the oil and butter over medium-high heat. When the oil is hot but not smoking, add the skate wings. Sauté on one side until golden brown, about 3 minutes. Turn and cook the other side until golden brown, about 3 minutes more. When the filets are done, transfer them to a warm platter or serving plate.
This can be done in the same pan as the skate, once cooked or in a separate pan while the skate is cooking. I prefer the latter.
Either wipe out the pan or in a new pan, place the pan on heat with the butter. Melt the butter and add the red peppers, shaking the pan frequently. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly, then stir and pour sauce evenly over each filet. Serve immediately
Enjoy! Wine pairing: Several of the Moody’s wine offerings will pair well with this dish: Benton-Lane, Willamette Valley Pinot Gris, 2016; the Langlois-Chateau Sancerre, Loire Valley, France, 2016; and the Chateau La Freynell Bordeaux Blanc, 2016. See Moody’s Foodie wine notes.