Skate with Cauliflower and Bacon

Skate is my very favorite fish. It is very perishable and is only good for 4 days out of the water. You will know if the skate is bad when you cook it. It gives off a strong ammonia scent when cooked if it is bad.
Ingredients:
4 slices bacon - cut into 1-inch pieces
2 cup(s) cauliflower - cut into small florets
1/4 cup(s) white wine
1 tablespoon(s) lemon juice
1 tablespoon(s) capers
1 teaspoon(s) thyme - chopped
2 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to taste
1/4 cup(s) flour - (Wondra brand preferred)
1/4 cup(s) semolina flour
1 tablespoon(s) chives - finely chopped
2 skate - (sole, flounder, or halibut)
2 tablespoon(s) olive oil blend
1 tablespoon(s) butter (unsalted)

Steps:

-Heat up a deep saute pan to high.

-Add the bacon and saute for 2 minutes on high; reduce your heat to medium-low.

-You want to slowly render the fat off of the bacon and crisp it up.

-Once the bacon is crispy, remove it from the pan with a slotted spoon or fish spatula. Set it on paper towels to dry.

-Add the cauliflower to the bacon fat in the saute pan.

-Stir to coat the cauliflower in the bacon fat, and cook over medium-high. Cook the cauliflower until it starts to brown.

-Add the white wine and cook until the cauliflower is tender.

-Add the lemon juice, capers, and thyme.

-Cook for 4 more minutes, whisk in the 2 tablespoons of butter and reserved bacon.

-Season with salt and pepper.

-Meanwhile, combine your dredge ingredients (flour, semolina, and chives) in a dish big enough to fit the skate wings.

-Season the fish with salt and pepper prior to dredging it in the flour.

-Heat another saute pan, large enough to accommodate the skate wings, to medium-high.

-Add the oil and bring up to temperature.

-Once the oil is hot, add the butter.

-Right before the butter melts all of the way, add the fish.

-Always saute the top (presentation-side) of the fish first.

-Cook for approximately 3 minutes on the first side over medium heat. (If the pan is too hot you will see your flour start to burn!)

-Flip the fish and continue cooking for another 3-4 minutes. (This will depend on thickness)

-You can tell if skate is done when the flesh easily pulls apart at the natural sections.

-Plate the fish and spoon the cauliflower sauce over the top.

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