Skate with Brussels Sprouts

Sounds like an odd combination, no? But this dinner is totally delicious. I was inspired by a dinner I had with my husband at Market Table. I had skate wing with grapefruit salad (amazing!!) and he had lamb with a side order of brussels sprouts. I sampled his brussels sprouts and I have been making this combination at home ever since.

1 bushel of brussels sprouts, trimmed and cut lengthwise

2 T olive oil

salt

freshly ground pepper

1 pound skate fillet, trimmed (if the fillet is very long, cut into single servings)

all purpose unbleached flour ( seasoned with salt and pepper)

2 T olive oil

Start by heating 2 T olive oil over medium heat in a fry pan. Add the brussels sprouts, season generously with salt and pepper and toss to coat. These will need to cook for 30 minutes (less if you like them a bit more crunchy). Keep your eye on them, tossing occasionally. You want them to be nicely caramelized.

Next, get started on the fish. Heat the oil over medium-high heat in a second fry pan. Season each fillet with salt and pepper and dredge until well coated in the seasoned flour. Cook the fillets ( in batches if necessary) for 3 minutes per side, until golden brown and crispy.

I like to plate the skate and brussels sprouts all together with a pomelo and red onion salad.

Enjoy!