Skate with Lime and Caper Sauce
Raya con salsa de Lima y Alcapares
Skate is often available from North American fishmongers. The fish is cooked whole and de-boned and served on individual plates. The easy salty and sour lime and caper sauce offers a biting contrast to the rich flavour of the skate.
2 large skate, weighing in total a generous 2 lbs / 1 kg - cleaned
¼ cup / 60 ml olive oil
1 tbsp capers
2 tbsp lime juice
1 tsp honey
½ tsp salt
Preheat the oven to 400 F / 200 C.
Prepare the skate by washing it well.
Bake the skate for 30 minutes in a single layer in a large baking dish.
In a sauce pan, heat the olive oil, fry the capers for 30 seconds, whisk in the lime juice and honey.
To serve, remove the skate flesh from the bones and place the flesh on each plate. Spoon the caper and lime sauce around the fish.