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1
Dredge Heat a large saute pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
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2
Saute When pan is hot, add oil and heat until shimmering.
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3
Add skate pieces, working in batches to avoid crowding the pan, and saute until fish is golden brown underneath, 1 1/2 to 2 minutes.
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4
Carefully turn pieces over with a fish spatula and reduce heat to medium.
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5
Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more.
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6
Transfer to a plate and cover to keep warm.
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7
Brown butter Wipe pan with paper towels and set over medium-low heat.
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8
Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds.
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9
Stir in thyme and citrus juices; the butter will spatter a bit.
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10
Add hazelnuts, then remove from heat.
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11
Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter.
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12
Serve immediately.
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13
Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance.
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14
The wings are the most desirable part of the fish, with a delicate, flaky texture.
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15
They are most commonly sauteed and served with brown butter and capers.
