From Randy Morgan Executive Chef, Dallas Fish Market
7 oz fresh “Day Boat” Skate Wing
(Scallops and Red Snapper also can be substituted for skate with this recipe)
Flour for dredging
Salt and pepper to taste
Salt and pepper fish and dredge in flour until fish is well-coated. In a sauté pan over medium-high heat, add 2 tablespoons vegetable oil. Wait about ten seconds for oil to heat up and then add fish.
Sear fish until side down is a golden brown color. Turn fish over and take pan off heat. The residual heat from the pan will cook the other side perfectly.
Serve with Tuscan White Bean Ragout, Sauteed Spinach, and Meyer Lemon Beurre Blanc.
Editor’s Note:
This recipe comes directly from Dallas Fish Market. It has not been tested by Texas Monthly.
