Recipe from How to Cook Everything.
Skate with Brown Butter, Honey, and Capers
Makes: 4 servings
Time: 20 minutes
Skate used to be a royal pain in the neck—it’s nearly impossible for home cooks to get the skin off—but now that almost all skate is filleted before it comes to market, we can simply sauté it just like any other fillets. Skate browns beautifully, which sets up this impressive pan sauce based on the classic beurre noisette, or “brown butter.” The honey helps balance the acidity of the capers and lends complexity.
Other seafood you can use: halibut (steaks or fillets), sea bass, red snapper, grouper, or other sturdy, white-fleshed fish, thick or thin; adjust the cooking time accordingly.