Categories: Fish- Seafood

Ingredients

• 2 Tbsp. clarified butter or ghee
• 1 Tbsp. olive oil
• 10 oz. baby arugula
• 4 cloves garlic, minced, divided use
• Dash fish sauce, or more as needed
• Dash hot sauce, or more a needed (optional)
• 1 lemon, cut into quarters, plus a few thin strips of lemon peel, for optional garnish (no white pith)
• 2 Tbsp. unsalted butter, divided use
• 14 oz. skinless skate wing filets or other mild white fish such as cod or tilapia
• 1/2 cup no-salt-added chicken broth
• 1/2 medium tomato, peeled, seeded and finely chopped
• 1 (3-inch) piece seedless cucumber, peeled and finely chopped
• 2 Tbsp. capers, rinsed and drained
• 1/4 cup finally chopped flat-leaf parsley

Directions

1. Combine the clarified butter or ghee and the oil in a medium cast-iron skillet over medium heat. Once it starts to sizzle, toss in the arugula and half of the garlic; use tongs to move them around, cooking just long enough to wilt the green leaves. Season lightly with the fish sauce and hot sauce, if using, then add a squeeze or two of lemon juice. Divide the mixture between individual warmed plates, piling it at the center; return the pan to the stove over medium heat.
2. The next steps will go fast. Add 1 Tbsp. of unsalted butter to the pan. While it’s melting, invert the skate filets and fold the ends toward the center, overlapping them a bit, to form a neat, almost rectangular package. Place the fish in the pan folded sides up. (if preparing with cod or tilapia filets, skip the step of folding the fish and increase cooking time as necessary). Cook for 2 to 4 minutes or until browned on the bottom and mostly opaque. If the visible center is still a bit pink, use a spoon to rapidly baste the fish with the melted butter and juices in the pan. Transfer a filet to each plate, folded side down, and place it atop the arugula.
3. Add the remaining tablespoon of unsalted butter to the pan’ swirl and cook for a few minutes until just browned and nutty-smelling, then add the broth, tomato, cucumber, capers, parsley and the remaining garlic. Reduce the heat to medium-low; cook just until the cucumber has softened a bitr, stirring, then add more fish sauce, and/or hot sauce and squeezes of lemon juice, to your liking.
4. Spoon or pour the pan sauce over each portion of skate. Garnish with the lemon zest, if using. Serve right away.

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