This is a variation on Dirty Martini Fish in which I replaced hake by skate and therefore modified the process some.  Skate is very much like a fish version of skirt steaks.  Skate fillets are thin and have very pronounced grain.  There are also like skirt steaks used to be, a very good value.  (Yesterday <$10/lb. at my local Wegman’s.)  Since the skate is thin, I did not see any need to bake the fish, and did everything in one skillet. This recipe is for 2 servings, which I ate for dinner with fresh bread and a salad

12 oz. skate fillet, cut into two pieces

Flour, salt, and pepper

3 Tbs. extra virgin olive oil

5 oz. yellow onion (1 medium-large), peeled and chopped

2 cloves garlic, chopped

Lemon peel from ¼ of a lemon

¼ cup olive brine

2 Tbs. dry vermouth

2 tsp. gin

1 Tbs. lemon juice

½ cup pitted Castelvetrano olives, chopped

2 Tbs. chopped parsley

Dry the skate with paper towels and cut into 2 pieces.  Sprinkle both sides with flour, salt and pepper.

Heat the olive oil in a large skillet over medium heat.  Add the fish and brown on both sides, about 2 minutes a side.  Remove the fish to a plate.  Add the onion and saute a few minutes.  Add the garlic and lemon peel and saute for a minute.  Add the olive brine, vermouth, gin, lemon juice and olives and deglaze the pan.  Cook for a couple of minutes to slightly reduce the sauce.  Add back the fish and cook until the fish is cooked through.  Sprinkle with the parsley and serve.