Pan-fried skate wing in brown butter, garlic, topped with parsley, sea salt, chili pepper flakes, a squeeze of lemon.
At your local fishmonger’s, ask for a skinless and deboned skate wing. Preheat a non-stick or carbon steel pan over medium-high heat. Pat skate wing dry and cut into a size that would fit your pan. Add about 2 Tbsp of unsalted butter and a crushed garlic to the pan. When butter is melted and slightly foaming, carefully lay skate in the pan and fry for about 2 minutes (since skate wings are pretty thin). Spoon hot garlic butter over skate as it is cooking. The butter should be brown, nutty and fragrant at this point. Carefully flip the skate. Keep spooning butter over the fish to flavor it, and cook the other side for about a minute or so until the fish flakes easily. Transfer to a plate, drizzle on the brown butter pan sauce, season with sea salt, parsley, chili pepper flakes and lemon.