Sauteed Skate With Summer Tomatoes And Basil

1. 1

   Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper.

2. 2

   Spread flour in a large, shallow dish.

3. 3

   Dredge fillets in flour, pat off excess, and set aside.

4. 4

   Place a large non-stick skillet over high heat, and add the olive oil.

5. 5

   When oil is hot, add skate wings so that they lie flat, in a single layer.

6. 6

   Brown until the under side is lightly golden, about two minutes.

7. 7

   Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more.

8. 8

   Transfer fillets to heated dinner plates, and keep warm.

9. 9

   Return skillet to medium heat, and add the butter, stirring with a wooden spoon.

10. 10

    As soon as the butter turns a medium nut-brown, stir in the lemon juice.

11. 11

    Add tomatoes, and warm briefly about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes.

12. 12

    Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.

13. 13

    To serve, spoon tomatoes over skate.

14. 14

    Tear basil leaves into bite-sized pieces, and scatter over tomatoes.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.