Recipe(tried): Skate and Brown Butter Sauce with Capers, Tuna Steaks With Balsamic Caper Sauce, Broiled Lamb Chops with Balsamic Reduction - Good morning & happy holidays W. Hoover.

What I plan is to post for your benefit a recipe for skate wing filets & recipes for Caper Sauce & for Balsamic Reduction Sauce. You will prepare your fish filets as usual & you will add the corresponding sauce. Bon Appetit!

Skate and Brown Butter Sauce with Capers

Zest and juice of 1 lemon
2 tablespoons / 25 mL capers
1 ounce / 125 g butter
4 (6-ounce / 175 g) skate wing fillets, trimmed, with skin and sinew removed
All-purpose flour for dredging
Coarse sea salt and freshley ground black pepper to taste
4 ounces / 125 mL heavy cream
2 tblsp snipped chives

Puree the lemon and capers in a food processor. Reserve the paste.

Melt the butter in a large, heavy nonstick skillet over medium-high heat. Meanwhile, dredge the fillets in the flour. Watch as the butter melts and begins to froth. When it begins to brown add the skate wing fillets and sear them on one side for 3 or 4 minutes until they are golden brown. Season on both sides as the fish cooks. (Meanwhile, begin the asparagus) Flip them and sear on the second side just to cook the fish though. Skate cooks quickly because it is thin, so be vigilant!

Remove the fish to a platter and keep warm. Add the cream to the pan and boil until reduced by half. Stir in the reserved paste and chives. Serve Immediately.

Tuna Steaks With Balsamic Caper Sauce

4 - 6 ounce Foley fresh tuna steaks, about inch thick
1/4 cup dry breadcrumbs
1 tablespoon sauce
1 tablespoon water
Cooking spray of your choice
1/4 cup balsamic vinegar
1 tablespoon capers
1/4 cup diced shallots
6 cups fresh stemmed and torn spinach, about 1 pound
1/2 cup dry white cooking wine
1/4 teaspoon freshly ground black pepper

1. Press tuna steaks between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well.

2. Pat bread crumb mixture on both sides of each tuna steak.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna and cook 2 minutes on each side or until medium-rare or desired degree of doneness. Remove tuna from pan and keep warm.

4. Stir in vinegar and capers, scraping pan to loosen browned bits and cook 1 minute.

5. Place a large Dutch oven pan coated with cooking spray over medium-high heat until hot. Add shallots, and saute 3 minutes or until tender.

6. Add spinach, and saute 1 minute. Add wine and pepper; partially cover and cook for 2 minutes or until the spinach wilts. Place tuna over spinach; drizzle with caper sauce.

Broiled Lamb Chops with Balsamic Reduction
Recipe courtesy Rachael Ray

2 pounds rack of lamb cut into chops, 3 chops per person
Salt and pepper
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and cracked away from the peels
Preheat broiler. Arrange chops on broiler pan.

In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.

Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.