Fried Skate

Directions

1. 1
   Dredge fish pieces lightly in flour seasoned with salt and pepper.
2. 2
   Cut a diamond pattern into the flesh but not through the skin.
3. 3
   In non-stick saute pan, heat oil over medium-high heat and brown fish quickly on both sides (approximately three minutes for skate, two minutes for flounder).
4. 4
   Remove fish to a paper towel and keep warm.
5. 5
   Drain off excess oil from the pan.
6. 6
   In same pan heat butter over medium heat.
7. 7
   Saute nuts in butter until lightly toasted.
8. 8
   Add wine.
9. 9
   Reduce mixture by half.
10. 10
    Arrange fish on six plates and pour sauce over.
11. 11
    Serve with lemon wedges.