Sauteed Skate With Summer Tomatoes And Basil

• 4 skinless skate wing fillets, about 4 to 5 ounces each
• Salt and freshly ground black pepper
• 1 1/2 cups flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 teaspoons fresh lemon juice
• 1 1/2 cups diced ripe tomatoes (about 2 medium)
• Tabasco sauce
• 4 to 5 fresh basil leaves

1. Thoroughly dry skate fillets with paper towels, and season to taste with salt and pepper.
2. Spread flour in a large, shallow dish.
3. Dredge fillets in flour, pat off excess, and set aside.
4. Place a large non-stick skillet over high heat, and add the olive oil.
5. When oil is hot, add skate wings so that they lie flat, in a single layer.
6. Brown until the under side is lightly golden, about two minutes.
7. Use a wide spatula to turn the fillets, and saute until surface is golden and flesh is opaque, about two minutes more.
8. Transfer fillets to heated dinner plates, and keep warm.
9. Return skillet to medium heat, and add the butter, stirring with a wooden spoon.
10. As soon as the butter turns a medium nut-brown, stir in the lemon juice.
11. Add tomatoes, and warm briefly about 5 to 10 seconds for very ripe tomatoes, 15 to 30 seconds for firm tomatoes.
12. Remove pan from heat, add 4 or 5 drops of Tabasco sauce, and salt and pepper to taste.
13. To serve, spoon tomatoes over skate.
14. Tear basil leaves into bite-sized pieces, and scatter over tomatoes.
15. Serve immediately.

skate wing fillets, salt, flour, olive oil, butter, lemon juice, tomatoes, tabasco sauce, fresh basil

Taken from cooking.nytimes.com/recipes/11015 (may not work)