Serves4
- Active time:35 min
- Start to finish:35 min
ADAPTED FROM DAVID PASTERNACK
March 2008
For compote
-
3
tablespoons
extra-virgin olive oil
-
1
pint
cherry tomatoes
-
1/2
lb
Muscat or Thompson grapes, halved, then seeded if necessary
-
1/4
cup
packed mint leaves
For skate
-
3/4
cup
Wondra flour
-
1/2
cup
cornstarch
-
1/2
cup
whole milk
-
4
(6-oz) pieces skate fillet
-
1/2
cup
canola oil
-
3
tablespoons
unsalted butter
-
2
tablespoons
aged balsamic vinegar (at least 10 years old)
Make compote:
-
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook tomatoes with 1/2 teaspoon each of salt and pepper, stirring occasionally, until beginning to crack and break down, 3 to 4 minutes. Add grapes and cook, stirring occasionally, until they begin to shrink, about 3 minutes. Transfer to a bowl and toss with mint leaves.
Make skate:
-
Stir together flour, cornstarch, and 1 teaspoon each of salt and pepper in a shallow bowl. Put milk in another shallow bowl. Dip skate in milk, then dredge in flour mixture to coat, shaking off excess.
-
Heat oil in a cleaned skillet over medium-high heat until it shimmers, then add butter and heat until foam subsides. Working in 2 batches, cook skate until undersides are golden brown, about 3 minutes. Carefully turn fish over with 2 spatulas and cook until golden brown all over, 2 to 3 minutes more.
-
Transfer to paper towels to drain. Season with salt and pepper.
-
Serve skate with drizzled with balsamic vinegar and with compote on the side.
