• 1 lb boneless skate wing
• 1 cup unbleached flour
• salt & pepper
• ¼ cup chopped flat-leaf Italian parsley
• 2 oz butter
• olive oil
• 1 lemon

Prepare the Skate

1. On a plate, combine flour, salt & pepper and mix with fork
2. Coat fish on both sides with flour mixture

Saute the Skate

1. To a pre-heated skillet, add olive oil to coat bottom of pan
2. Cook fish until underside gets golden brown
3. Carefully turn over with spatula (and your fingers) and brown other side

Make the Meunière Sauce

1. Add 1/3 stick butter to the saute pan, butter will start to foam
2. Swirl pan to distribute butter
3. Squeeze in lemon
4. Add parsley, salt & pepper
5. Swirl pan again to coat fish

Plate the Skate
Transfer the fish to a plate and drizzle with sauce