Galician Style Fish
- 6 tablespoons olive oil
- 1 cup small diced onion
- 1 teaspoon minced garlic
- 1 cup tomato concasse
- 2 teaspoons capers
- 2 teaspoons lemon juice
- 8 tablespoons butter, cut into small pieces
- 1 tablespoon chopped parsley leaves, plus sprigs for garnish, optional
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground white pepper, plus a pinch
- 1 cup instant flour (recommended: Wondra)
- 1 teaspoon pimenton
- 2 skate wings (6 to 8 ounces each)
- 2 black bass fillets
In a medium size saucepan, heat 3 tablespoons of olive oil over medium-high heat and cook the onions, garlic, tomato and capers for 5 minutes. Add the lemon juice then swirl in the butter little by little to form an emulsion. Add the parsley, season with 1/2 teaspoon salt and a pinch of white pepper. Set aside and keep warm until ready to serve the fish; do not allow to boil or the sauce will separate.
Combine the flour, pimenton, 1 teaspoon salt and 1/2 teaspoon of white pepper in a baking dish. Dredge the skate and the bass fillets in the mixture. In a large saute pan over medium-high heat, add 1 1/2 tablespoons of the remaining olive oil and, when hot, add 2 pieces of skate. Cook for 4 minutes on the first side, then turn and cook an additional 2 minutes on the second side. Remove from pan to a paper towel lined plate. Repeat this process with the remaining 1 1/2 tablespoons of oil and the bass fillets.
Serve the skate and bass hot, drizzled with some of the reserved sauce and garnished with parsley sprigs.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
Recipe courtesy of Rachael Ray