My fish guy usually has some beautiful slabs of skate (or raie in French) on ice, but I’ve been looking for other fish. Recently, I brought home a big wing, cut in half and decided to make it in a classic way with butter and capers.
OK, your first thought, like the mine is probably — artichokes are time-consuming enough to cook, why would I want to grill them, but trust me, you do.
