Heat oil in a large saute pan over medium high heat. Season skate with salt and pepper and dredge the skate on 1 side in the flour and tap off the excess. Sear the skate flour-side down until golden brown. Turn over and continue cooking for 2 to 3 minutes.
Remove the skate to a plate, wipe out the pan, and return over high heat. Add the butter and cook until golden brown, add the preserved lemons, almonds and parsley, season with salt and pepper and immediately pour over the fish.
Serve with Wilted Swiss Chard with Raisins.
Bring 3 quarts of water to a boil in a medium non-reactive saucepan. Add lemons and cook for 3 to 4 minutes. Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters.
While the lemons are cooling, prepare the brine. In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns. Bring the mixture to a boil over high heat and cook until the salt has melted. Tightly pack the lemons into hot, dry, sterilized jars with lids.
Ladle in the hot brine, including the spices, to within 1/2 inch of the rims. Add the olive oil and cover with the lids. Store in a cool, dark place. Let stand for 2 months before using. Once opened, store in the refrigerator.
Heat olive oil and butter in a large saute pan over medium high heat. Add the onions and cook until soft. Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted. Remove from the heat and stir in the vinegar.
Recipe courtesy of Bobby Flay, 2001