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.