📝 About This Recipe
Often overlooked but prized by chefs, skate wing offers a unique, fan-like texture and a sweet, succulent flavor reminiscent of scallops. This recipe elevates the delicate fish with a smoky char from the grill, contrasted by a decadent French-inspired beurre noisette. The addition of briny capers and a hint of lemon creates a sophisticated, restaurant-quality seafood experience that is surprisingly simple to achieve at home.
🥗 Ingredients
The Fish
- 2 large Skate wings (skinned, about 12-14 oz each)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/4 teaspoon Smoked paprika (pimentón)
Caper Brown Butter Sauce
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 2 tablespoons Non-pareil capers (drained and patted dry)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 clove Garlic (very finely minced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon zest (from half a lemon)
For Garnish
- 4 pieces Lemon wedges (for serving)
- 1/2 cup Microgreens or watercress (for a fresh bite)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (approximately 400°F/200°C). Ensure the grill grates are meticulously cleaned and oiled to prevent the delicate fish from sticking.
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2
Remove the skate wings from the refrigerator and pat them extremely dry on both sides using paper towels. Moisture is the enemy of a good sear.
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3
In a small bowl, whisk together the olive oil, kosher salt, black pepper, and smoked paprika.
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4
Brush both sides of the skate wings generously with the seasoned oil mixture, ensuring the spices get into the ridges of the meat.
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5
Once the grill is hot, place the skate wings down at a 45-degree angle to the grates. Close the lid and grill undisturbed for 4-5 minutes.
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6
Carefully flip the fish using a wide fish spatula. The meat should be starting to turn opaque and pull away from the cartilage. Grill for another 3-4 minutes on the second side.
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7
While the fish is on the grill, start the sauce. Place the butter in a small light-colored skillet over medium heat.
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8
Melt the butter and continue to cook, swirling the pan occasionally. The butter will foam up and then begin to smell nutty and show small brown specks.
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9
Immediately add the dried capers and minced garlic to the brown butter. They will sizzle and become slightly crispy. Cook for just 30 seconds.
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10
Remove the skillet from the heat and stir in the lemon juice, lemon zest, and chopped parsley. The sauce will bubble vigorously; this is normal.
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11
Check the skate for doneness; the meat should easily flake away from the central fan of cartilage with a fork.
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12
Transfer the grilled skate wings to warm plates. Spoon the hot caper brown butter generously over the top of each wing.
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13
Garnish with fresh microgreens and serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
Always pat the fish dry; any surface moisture will steam the fish rather than sear it. Skate wings contain a central fan of cartilage rather than bones; teach your guests to scrape the meat away from the center toward the edges. If the fish sticks to the grill, wait another 30 seconds; it usually releases naturally once a crust has formed. Use a light-colored pan for the butter sauce so you can accurately monitor the color change and avoid burning it. If you can't find skate, this method works beautifully with thick fillets of flounder or sole.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the rich butter. Serve alongside roasted fingerling potatoes to soak up the extra brown butter sauce. A side of grilled asparagus or blanched haricots verts provides a fresh, crunchy contrast. For a starch, a simple lemon-herb couscous or a crusty baguette is ideal. Finish the meal with a light citrus sorbet to cleanse the palate.