1 lemon, cut into quarters, plus a few thin strips of lemon peel, for optional garnish (no white pith)
2 tablespoons unsalted butter
14 ounces skinless skate wing fillets (see headnote)
1/2 cup no-salt-added chicken broth
1/2 medium tomato, peeled, seeded and finely chopped
3-inch section English (seedless) cucumber, peeled and finely chopped
2 tablespoons capers, rinsed and drained
1/4 cup finely chopped flat-leaf parsley
Combine the clarified butter or ghee and the oil in a medium cast-iron skillet over medium heat. Once that mixture starts to sizzle, toss in the arugula and half of the garlic; use tongs to move them around, cooking just long enough so the green leaves wilt. Season lightly with the fish sauce and hot sauce, if using, then add a squeeze or two of lemon juice. Divide the mixture between individual warmed plates, piling it at the center; return the pan to the stove over medium heat.
Add the remaining tablespoon of unsalted butter to the pan; swirl and cook for a few minutes until just browned and nutty-smelling, then add the broth, tomato, cucumber, capers, parsley and the remaining garlic. Reduce the heat to medium-low; cook just until the cucumber has softened a bit, stirring, then add more fish sauce, and/or hot sauce and squeezes of lemon juice, to your liking.
Spoon or pour the pan sauce over each portion of skate. Garnish with the lemon zest, if using. Serve right away.
Original Source:Adapted from a recipe at StephenCooks.com.
Tested by:Bonnie S. Benwick of the Washington Post