Sauteed Skate Wing

• 4 small skate wings, each cut into 2 equal pieces
• Coarse salt and freshly ground pepper
• 1/2 cup wondra or all-purpose flour
• 1/4 cup sunflower or other neutral-tasting oil
• 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
• 1/3 cup lightly toasted blanched hazelnuts, coarsely chopped
• 4 sprigs thyme
• 1 teaspoon fresh lemon juice
• 1 small pink grapefruit, supremed (page 34) and juice reserved (to yield 12 segments and 2 tablespoons juice)

1. Dredge Heat a large saute pan over medium-high heat as you season skate with salt and pepper and then dredge in flour, shaking off excess.
2. Saute When pan is hot, add oil and heat until shimmering.
3. Add skate pieces, working in batches to avoid crowding the pan, and saute until fish is golden brown underneath, 1 1/2 to 2 minutes.
4. Carefully turn pieces over with a fish spatula and reduce heat to medium.
5. Cook until fish is uniformly opaque and browned on the other side, about 1 1/2 minutes more.
6. Transfer to a plate and cover to keep warm.
7. Brown butter Wipe pan with paper towels and set over medium-low heat.
8. Drop butter pieces into pan and swirl constantly (to cook evenly) until butter is melted and golden brown, 30 to 60 seconds.
9. Stir in thyme and citrus juices; the butter will spatter a bit.
10. Add hazelnuts, then remove from heat.
11. Serve Divide skate pieces among plates, arrange three grapefruit segments over each serving, and drizzle evenly with hazelnut brown butter.
12. Serve immediately.
13. Skate is a type of ray fish, with flat pectoral fins (called wings) that give it a batlike appearance.
14. The wings are the most desirable part of the fish, with a delicate, flaky texture.
15. They are most commonly sauteed and served with brown butter and capers.

skate, salt, wondra, sunflower, unsalted butter, blanched hazelnuts, thyme, lemon juice, pink grapefruit

Taken from www.epicurious.com/recipes/food/views/sauteed-skate-wing-393701 (may not work)