Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons capers
2 lemons. juiced
1/2 cup dry white wine
2 stick butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves
2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)
8 skate wings, (3 to 4 ounces each) cleaned
Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
Add the fish back into the sauce and simmer for 2 to 3 minutes.
In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.
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