Recipe provided by Dan Glickberg and Mitchel London from Fairway Market on today's show!
4 fillets skate
4 tablespoons flour
2 tablespoons butter
Juice of 1 lemon
2 tablespoons chopped Italian parsley
Salt to taste
Pepper to taste
Dredge in flour. Heat 2 tablespoons butter in a heavy pan over medium heat. Place the fillet in a pan skin side up. Cook for 2 minute then turn over and cook for 2 minute on the other side. Remove from pan and place on a warm plate. Keep warm. Add 4 tablespoons cold butter to the pan. Let foam up. Add lemon juice, parsley and sea salt to finish. Serve.