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Bobby Flay's Skate Amandine with Preserved Lemon Recipe

This elegant recipe transforms delicate skate fillets into a sophisticated dish. Lightly floured skate is pan-seared to golden perfection, then bathed in a rich, nutty brown butter amandine sauce with toasted almonds, brightened by the unique zest of preserved lemon and fresh parsley. It's a quick yet impressive meal, offering a delightful balance of flavors and textures.
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Total Time 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Japanese
Calories: 2434.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons neutral oil such as grapeseed
  • 4 skate fillets about 2 pounds total
  • Salt and freshly ground pepper
  • 1/2 cup flour seasoned with salt and pepper
  • 1 stick unsalted butter quartered
  • 3 preserved lemon rinds diced, or 2 tablepoons lemon juice
  • 1/4 cup sliced almonds
  • 3 tablespoons chopped parsley

Equipment

  • 1 Large non-stick skillet
  • 1 Shallow Dish For flouring
  • 1 Tongs or fish spatula
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Pat skate fillets dry with paper towels, then season liberally with salt and freshly ground pepper. Dredge each fillet thoroughly in the seasoned flour, shaking off any excess.
  2. Heat the neutral oil in a large skillet over medium-high heat until it shimmers.
  3. Carefully place the floured skate fillets into the hot oil. Sear for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove cooked fillets and keep warm.
  4. Reduce the heat to medium. Add the quartered unsalted butter to the same skillet. Cook, swirling occasionally, until the butter melts, foams, and then turns a nutty brown, about 2-3 minutes.
  5. Add the sliced almonds to the browned butter and toast for 1-2 minutes, or until golden and fragrant.
  6. Stir in the diced preserved lemon rinds. If using lemon juice instead, add it now.
  7. Return the cooked skate fillets to the pan, spooning the warm amandine sauce over them to coat.
  8. Garnish generously with the fresh chopped parsley.
  9. Serve immediately, ensuring each serving gets a good amount of the flavorful sauce and toasted almonds.

Notes

For perfect skate, ensure fillets are thoroughly patted dry before flouring to achieve a crisp crust. Do not overcrowd the pan; cook in batches if necessary to maintain even browning. The key to a great amandine is achieving a rich, nutty brown butter without burning it – watch closely and remove from heat once it reaches an amber color. Preserved lemon adds a unique, complex salty-tangy depth; if substituting with fresh lemon juice, consider adding a pinch of flaky sea salt to mimic some of that briny quality. Serve this dish immediately to best enjoy the delicate texture of the fish and the warm, aromatic sauce.