Skate (Without Ice!)

1 skate wing

Salt and pepper to taste

1/2 cup flour

1/2 teaspoon onion powder, divided

1/2 teaspoon garlic powder, divided

1/2 teaspoon dried parsley and/or oregano, divided

Lemon wedge

1/2 cup milk

5 tablespoons olive oil

2 tablespoons butter (optional)

Butter sauce

4 tablespoons butter

1/3 cup sliced almonds

2 tablespoons capers

1/2 lemon, juiced

Trim "finger" ends (about 3/8 inch) from skate; rinse and pat dry.

Season skate with salt, pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon parsley and/or oregano. Combine flour with salt and pepper and remaining onion powder, garlic powder, parsley and oregano. Dredge fish in mixture.

Heat oil (and butter if desired) in a skillet, saute fish 5 minutes per side, presentation side down first. Fish should be firm and flaky, not dry.

Melt butter in a clean skillet, add almonds. Heat until butter just starts to brown. Add capers and lemon juice to taste. Heat through and drizzle over fish. Serve with rice, cooked with a little grated carrot and scallions.

Serves one.

Cook's notes: To bake, use bread crumbs instead of flour for coating. Season skate with herbs, dip in milk then in seasoned bread crumbs. Press bread crumbs onto fish. Bake on foil-covered pan, oiled, at 450 degrees 4 minutes on one side, 5 minutes on the other. Dab with butter if it seems to be drying out.