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Remove core from bell pepper and finely dice. Dice peach and combine in bowl with diced pepper, scallion, cilantro, and lime juice. Season with sea salt and pepper, to taste; set aside.
Pat skate wings dry and season generously with sea salt on both sides. Dredge lightly in flour and tap off excess. Add enough oil to large sauté pan so you have thin layer covering bottom. Heat oil over high heat and wait until just before it starts to smoke. Add fish and fry several minutes over medium high until it has nice crisp golden-brown exterior. Using a spatula, flip to other side and repeat. Once brown on both sides, remove and rest on paper towel to blot oil.
Serve peach salsa with crispy skate wing.