Skate with Smoked Chile Butter, Capers, Tarragon and Tomato Salad

• Four 8-ounce skate fillets
• Salt and freshly ground pepper
• 1 cup Wondra flour
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 2 tablespoons capers
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh tarragon
• Tomato Salad
• Smoked Chile Butter

1. Season the skate on both sides with salt and pepper.
2. Place the flour on a large plate and season with salt and pepper.
3. Dredge the skate on both sides in the flour and tap off any excess.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat.
5. Cook the skate until lightly golden brown and just cooked through, about 3 minutes per side.
6. Transfer to plates or a platter.
7. Add the wine to the skillet and reduce by half.
8. Add the cold Smoked Chile Butter, a few tablespoons at a time, and whisk until emulsified.
9. Add the capers, lemon juice and tarragon and season with salt and pepper.
10. Spoon the sauce over the fish and top with the tomato salad.

skate, salt, flour, extravirgin olive oil, white wine, capers, lemon juice, tarragon, tomato salad, butter

Taken from www.foodandwine.com/recipes/aspen-2006-skate-with-smoked-chile-butter-capers-tarragon-and-tomato-salad (may not work)