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1
To make the crispy hominy, line a baking sheet with parchment paper and spray with nonstick cooking spray.
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2
Bring 3 cups water to a boil in a medium saucepan over high heat.
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3
Add the cornmeal a little a time, whisking constantly with a wire whisk.
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4
Once all the cornmeal has been added, turn the heat to low and cover the pot.
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5
Stir the mixture using a wooden spoon every 5 minutes and continue cooking until all the liquid is absorbed and the mixture is very creamy, 25 to 30 minutes.
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6
Remove from the heat and stir in the Parmesan and butter and season with salt and pepper.
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7
Fold in the ricotta; it does not need to be totally mixed in.
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8
Spread the mixture evenly onto the prepared baking sheet to a thickness of 1/2 inch.
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9
Cover with plastic wrap, pressing the wrap into the hominy, and refrigerate until firm, at least 2 hours or overnight.
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10
Preheat the oven to 300F.
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11
Spread the 1 1/2 cups of cornmeal on a large plate and season with salt and pepper.
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12
Cut the hominy into eight 2-inch rounds.
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13
Dredge each cake on both sides in the cornmeal.
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14
Heat 1/4 cup of the oil in a 9-inch cast-iron pan or a deep saute pan over medium-high heat until the oil begins to shimmer.
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15
Saute 4 of the cakes until golden brown on each side, 1 1/2 to 2 minutes per side.
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16
Drain on a plate lined with paper towels and season with salt and pepper.
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17
Repeat with the remaining oil and cakes.
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18
Transfer to the oven to keep warm while you cook the skate.
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19
Season both sides of the skate with salt and pepper.
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20
Spread out the flour on a large plate and season with salt and pepper.
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21
Dredge the skate on both sides in the flour and tap off any excess.
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22
Heat the olive oil in a large nonstick saute pan over high heat.
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23
Cook the skate on both sides until light golden brown and just cooked through, 2 to 3 minutes per side.
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24
Transfer to a plate.
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25
Add the wine to the pan and boil until reduced by half.
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26
Remove from the heat.
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27
Whisk in the cold chile butter a few tablespoons at a time and whisk until emulsified.
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28
Add the capers, lemon juice, and tarragon and season with salt and pepper to taste.
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29
Put the fish fillets on 4 plates and serve 2 hominy cakes per person.
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30
Spoon the sauce over the fish and top with some of the tomato salad if you like.
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31
Garnish with chive oil if desired.
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32
Combine the butter, chipotle puree, and honey in a food processor and blend until smooth.
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33
Season with salt and pepper.
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34
Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 2 days.
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35
Combine the tomatoes, onion, vinegar, oil, and basil in a medium bowl.
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36
Season with salt and pepper.
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37
Let sit at room temperature for 15 minutes before serving.
