Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. Dust with flour. Cook 3 to 4 minutes on either side. Remove fish to plate and turn heat to high. Add cubed butter and cook until it foams and brown bits appear. Add lemon juice, capers, and parsley. Pour over fish and serve.

This recipe can also be prepared with dogfish, flounder, halibut, and black sea bass.

To learn more about the authors, Eating with the Ecosystem and to purchase copies of this book, visit EatingWithTheEcosystem.org.

For additional recipes including Mackerel with Tomato Salad and Flounder En Papillote, visit EdibleRhody.com.

Excerpted from Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries (University of Rhode Island, 2018). Used with permission.