Pan-seared Skate


  • 2 lb. Skate, skinned and cartilage removed
  • ½ c butter, divided in half
  • Lemon zest, from one lemon reserve juice
  • ¼ c capers, drained
  • ¼ c dry vermouth
  • ½ c dry white wines (chardonnay)
  • ½ c tomato, diced
  • sea salt and cracked pepper


  1. Heat large skillet over med. High heat.
  2. Season skate with sea salt and pepper. When pan is hot add half the butter, wait until butter has stopped bubbling, then add your skate wing. Sautee for 2 minutes, top wing with lemon zest, and capers. Add vermouth flame off turn skate over cook 2 to 3 minutes. Deglaze pan with wine and add remaining butter.
  3. Serve with roasted sweet potato.