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Serves 2

    For the skate wing
  • 1 cup Georgia peanut flour
  • Salt and pepper
  • 2 tablespoons oil
  • 2 skate filets
  • 1 tablespoon butter
  • For the peanut succotash
  • 2 tablespoons melted butter
  • ½ cup raw Georgia peanuts
  • ½ cup com kernels
  • 1 red onion, peeled and diced
  • 1 bell pepper, diced
  • ½ cup field peas
  • 2 tablespoons chopped parsley or chives
  • salt and pepper to taste
  • For the peanut and mushroom butter
  • 1 cup toasted Georgia peanuts, plus more for serving
  • 1 cup shiitake or cremini
  • 4 ounces heavy cream
  • 4 ounces vegetable or shrimp stock
  • 4 ounces butter
  • ¼ cup chopped chives, plus more for serving
  • Salt and pepper to taste
  1. Make the skate wing: Mix flour with salt and pepper. Dredge fish in flour and let sit for 5 minutes.
  2. Heat oil over medium heat, then sear fish 3 minutes per side.
  3. Once seared, add butter and baste over fish to finish. Serve with peanut and mushroom butter and succotash.
  4. Make the peanut succotash: In a medium pan, heat butter over medium heat, then toast peanuts for 2 minutes.
  5. Add remaining vegetables and saute for 3 minutes, until translucent and tender. Finish with herbs and season with salt and pepper.
  6. Make the peanut and mushroom butter: Simmer peanuts and mushrooms in cream and stock on low heat until mushrooms are tender
  7. Puree in blender and pass through chinois. Return to heat and reduce until the sauce coats the back of the spoon.
  8. Stir in butter, add chives, and season with salt and pepper. When ready to plate, garnish fish with more chopped chives and chopped roasted peanuts

  • Recipe By
    Nick Leahy, Georgia Peanuts
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