Skate With Brown Butter, Honey And Capers

• Flour for dredging
• Salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 2 skate wing fillets, about 1 1/2 pounds total
• 4 tablespoons butter
• 1/4 cup honey
• 2 tablespoons capers, drained, or to taste
• 2 tablespoons wine vinegar
• Chopped fresh parsley leaves for garnish

1. Place a large skillet over medium-high heat.
2. Place some flour on a plate, and season with salt and pepper.
3. Put oil in skillet so that it coats the bottom well, and turn heat to high.
4. When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan.
5. You may need to cook the skate in two batches.
6. Cook until skate is nicely browned on first side, about 5 minutes, then turn.
7. Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so.
8. Reduce heat to medium, and remove skate to a warm platter.
9. Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes.
10. Add capers, and swirl them around, then pour sauce over fish.
11. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish.
12. Garnish with parsley, and serve.

flour, salt, extra virgin olive oil, skate wing fillets, butter, honey, capers, wine vinegar, parsley

Taken from cooking.nytimes.com/recipes/7142 (may not work)