This Creamy Skate Piccata is simple to make and such a delicious, restaurant-quality main dish that will impress anyone at your table. Have you tried skate? Let’s talk all about it in this blog post!

Creamy Skate Piccata

Friends, I’m about to share my latest quick dinner that’s packed with flavor and easy to make in under 30 minutes! Have you ever had skate wings? It’s a type of fish mostly known in New England and one of my favorite types of fish to eat. I know, skate wing sounds a bit scary and they look kind of scary, I agree. They are a member of the ray family and cousins of the sharks, with pectoral fins that are so large they look like wings, hence the name.

closeup cape piccata sauce over breaded skate

The texture of skate wings is compared to scallops, but to me, it’s incomparable to any other fish. It’s typically sold skilled, filleted and with bones removed, which is the way I recommend getting it, because if not it’s a nightmare to clean. I had a chance to create this recipe with skate wings that I won from a giveaway by Local Provisions.

Local Provisions is an immersive and transparent marketplace that is in the business of making locally sourced food more accessible and transparent. They define local as being within a day’s drive where they focus on communicating how the food they sell was caught, grown, or produced. Seriously, how can you not get behind that?!

“At Local Provisions, we exist to Honor The Craft of those who work hard to feed their communities. We take responsibility for the entire lifecycle of the food we offer by being transparent in the sourcing of our products, providing experiential shopping and cooking opportunities, educating our customers how to enjoy their latest purchase, and communicating how to properly discard the waste of our products.

Our promise is to sell sustainable goods so our customers can expect their children to procure from the same sources in the future. We believe food is more than a commodity as it nourishes our bodies, defines our culture, and offers opportunities to create memories every time we sit down at a table.

Most importantly, we believe our existence as a marketplace is not to just sell goods or turn a profit, rather its to impact our communities in a positive manner that brings them closer together through food.”

raw skate on white plate

This skate was so fresh and perfect, to simply make with a quick and easy piccata sauce. What’s piccata? Traditionally, a combination of capers, lemon, and butter, over a protein of choice (chicken and seafood typically) that is normally dredged in flour.

We’ve adapted that traditional preparation, added some fresh herbs to really bump up the flour, and finished the sauce itself with heavy cream, which rounds it out in my opinion and creates a simple sauce that has become a favorite of mine now! Give this recipe a try – with skate or whatever other seafood you wish, I can’t wait to hear what you think of it.

raw skate with flour sprinkled over it

Creamy Skate Piccata

This quick and flavorful skate piccata is a perfect weeknight dinner idea!
Print Recipe
Creamy Skate Piccata
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons all purpose flour
  • 1 teaspoon dried dill
  • salt and pepper to taste
  • 2 pounds skate wings deboned and reskinned

for the sauce:

  • 2 tablespoons unsalted butter
  • ½ small yellow onion chopped
  • 1 garlic clove minced
  • ¼ cup capers drained
  • 1 lemon juiced
  • ½ cup heavy cream
  • ¼ cup fresh parsley
  • salt and pepper to taste

Instructions

  • Preheat a pan with the oil. In the meantime, whisk together the flour, dill, salt, and pepper.
  • Dredge the fish in it and pan-fry in the hot oil, about 2-4 minutes on each side, dependant on thickness.
  • Remove fish once both sides are browned and fried, add the butter, onion, and garlic. Saute until aromatic and add the lemon juice and capers, let combine and then add heavy cream, and half the fresh parsley. Whisk over medium high heat until slightly reduced and serve immediately over the fried fish. Top with extra fresh parsley.
Servings: 2 -4 servings
Author: Marnely Murray

closeup cape piccata sauce over breaded skate

DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!

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