MELT A STICK OF BUTTER IN A SMALL FRYING PAN. POUR THE MELTED BUTTER INTO A MEASURING CUP AND ALLOW TO SIT. AFTER A FEW MINUTES, THE MILKY SOLIDS WILL SEPARATE OUT. SKIM FROM THE SURFACE. KEEP WARM UNTIL READY TO COOK.
DRY THE SKATE WING THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
HEAT A FRYING PAN FOR TWO MINUTES OVER MEDIUM HEAT.
POUR IN HALF OF THE CLARIFIED BUTTER, LEAVING THE MILKY SOLIDS UNDISTURBED ON THE BOTTOM OF THE MEASURING CUP.
WHEN THE BUTTER IS VERY HOT, LAY IN THE SKATE WING, SHAKING THE PAN TO KEEP IT FROM STICKING. AFTER ABOUT 30 SECONDS THERE SHOULD BE ENOUGH OF A SEAR SO IT WILL SLIDE EASILY AROUND THE PAN.
TOSS IN THE THYME AND IMMEDIATELY START BASTING THE FISH WITH THE BUTTER. COOK FOR ABOUT 6 MINUTES. ADD THE REST OF THE CLARIFIED BUTTE. CAREFULLY TURN THE SKATE WING OVER, AGAIN SHAKING THE PAN TILL IT NO LONGER STICKS. CONTINUE BASTING FOR ANOTHER 3 MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE THICKEST PART OF THE SKATE WING FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.
CUT IN HALF AND DIVIDE ONTO TWO WARMED DINNER PLATES. GARNISH WITH LEMON WEDGES.
SERVES 2
NOTE: AS YOU CAN SEE IN THE PICTURE, I SERVED THE SKATE WITH LITTLE RED NEW POTATOES, WHICH I'D STEAMED TILL TENDER, THEN ADDED TO THE PAN WITH THE SKATE FOR THE LAST FEW MINUTES OF COOKING.
