Port to plate in 24 hours! ™

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Ingredients
>	1lb Skate wing
>	1 tblsp seasoned flour
>	2 tablespoons olive oil
For the salsa
>	1 medium garlic clove
>	Pinch of salt
>	4 anchovy fillets drained and finely chopped
>	1 heaped tablespoon capers drained
>	1 heaped teaspoon wholegrain mustard
>	1 level tablespoon chopped fresh basil
>	2 level tablespoon chopped fresh flat – leaf parsley
>	2 tablespoon olive oil
>	4 tablespoon fresh lime juice
>	Freshly milled black pepper

Method
>	Crush the garlic and salt together using a pestle and mortar.
>	Combine all the other salsa ingredients mix thoroughly, set aside.
>	Take a 10 inch frying pan and heat the olive oil, coat the skate wing in seasoned flour shake off the excess.
>	Fry them for about 4 – 5 min on each side depending on thickness.
>	A quick test to make sure the wing is cooked through would be to slide a knife in and push to see if the flesh parts away from the bone easily and looks creamy and white.
>	Pour the salsa around the skate to warm briefly, serve the fish straight away with the salsa spooned over.