About the Dish

1/2 cup Rice Grits
8 ounces Snap Beans
3/4 cup Buttermilk
1 cup Seasoned Flour
12 ounces Wild Caught Skate
2 tablespoons 5iveOaks Traditional Pepper Jelly
3 ounces Radish
1 ounce Pecans
3 pats Butter
Per Serving
Calories 730
Total Fat 31 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 1140 mg
Total Carbohydrates 68 g
Dietary Fiber 6 g
Sugar 13 g
Protein 44 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Fruited Berliner Weisse

Acid goes wonderfully with fish, which is why you see lemon and fish pairings all the time. Since this skate and brown butter dish doesn't have a lemon component, we don't want to add one, but we do want to add some zest. We suggest Birmingham's own Trim Tab Brewings Paradise Now Raspberry Berliner Weisse to bring that acid.

Trim Tab Paradise Now, Birmingham, AL

Chardonnay - Napa Valley, CA

A full-bodied, oaked Chardonnay will echo the flavors of brown butter pecans. Skate is a full-flavored and textured fish; the chardonnay will match it weight for weight.

Cakebread Chardonnay, Napa Valley CA

METHOD

1
• Fill a saucepan half full with about 6 cups water. Add 1/4 teaspoon kosher salt, and place over high heat. This is your bean cooking water. • Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon kosher salt. This is your grit cooking water.
2
MISE EN PLACE • Trim beans; cut into 1-inch lengths. • Quarter radish lengthwise. Thinly slice crosswise.
3
• When grit water boils, whisk in grits. Cook, whisking, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until grits are creamy and tender, 15-20 minutes. • Remove pan from heat. Cover pan until ready to serve.
4
While grits cook: • When bean water boils, add beans. Cook until beans are bright green and crisp-tender, 3-4 minutes. • Drain beans, and return to pan.
5
While beans cook: • Pour buttermilk into a wide bowl. • Spread flour on a large plate. • Dredge skate in buttermilk and seasoned flour, turning to coat evenly.
6
• To beans, add pepper jelly and 1/4 teaspoon kosher salt. Stir to melt jelly. • Stir in radish.
7
• Place a small sauté pan over medium heat. Add pecans. Cook, stirring, until pecans are fragrant, about 1 minute. • Add butter. Cook, stirring, until butter browns, stops foaming and smells nutty, about 4 minutes. • Transfer brown butter pecans to a bowl.
8
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add skate. Cook without disturbing until golden brown on bottom, about 2 minutes • Gently flip skate. Cook without disturbing until golden on other side, about 2 minutes.
9
• Divide rice grits between 2 plates. Top each with a skate fillet. • Divide beans between plates. • Top skate with brown butter pecans, and enjoy!

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