Skate Provencale

Directions

1. 1
   Put skate wings into a dish and pour milk over them.
2. 2
   Sprinkle with salt and pepper to taste.
3. 3
   Put flour into a flat dish and dip skate pieces into it.
4. 4
   Coat well on all sides and shake off excess.
5. 5
   Use a paring knife to cut a small, shallow X in the bottom of each tomato.
6. 6
   Drop tomatoes into boiling water and let stand 12 seconds.
7. 7
   Drain and peel.
8. 8
   Cut away and discard core.
9. 9
   Cut tomatoes in half and push out seeds with your fingers.
10. 10
    Squeeze gently to remove remaining seeds.
11. 11
    Cut tomatoes into half-inch cubes.
12. 12
    There should be about 2 1/2 cups.
13. 13
    In 2 skillets, each large enough to hold the fish pieces in one layer, put 2 tablespoons of the olive oil and 1 tablespoon of the corn oil.
14. 14
    Heat skillets and place 2 skate wings in each.
15. 15
    Cook about 3 minutes or until golden brown on one side.
16. 16
    Turn and continue cooking 3 to 5 minutes or until golden brown on the second side.
17. 17
    Cooking time will depend on the thickness of the fish.
18. 18
    Transfer the pieces to a platter.
19. 19
    Combine remaining oils in a skillet and add tomatoes, garlic, shallots, rosemary, salt, pepper and vinegar.
20. 20
    Cook over moderately high heat about 2 minutes.
21. 21
    Spoon sauce over skate wings and sprinkle with basil or parsley.