Skate wing is often paired with capers because the sourness is a nice foil to the flesh: tender, firm, and delicate without being fragile like flounder. When cooking the fillets of skate wings, the grooves of the flesh become more pronounced and tear away sliver by sliver. You can poach the fillets in wine and stock or brown them, lightly dredged in flour, in a hot pan with butter. To augment the sourness of the sauce, I like to add tomatoes to the base of capers and shallots, and mix it with olive oil for a richer flavor.
