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Pickled Vegetables perk up many dishes with their assertive flavor. Use the juices too!

Crispy Skate with Browned Butter, Capers and Pickled Radishes

Dusting the fish with rice flour and cooking in a hot skillet creates a skate that is “crispy.”

A quick pan sauce of browned butter, capers, herbs and pickled radishes makes it special

Pickled Vegetables perk up many dishes with their assertive flavor. Use the juices too!


¾ pound skate, filleted (no skin) 

1 ½ tablespoons rice flour, can use regular flour

⅛ teaspoon salt and fresh cracked pepper

1 tablespoon neutral oil, such as safflower oil*

1 teaspoon unsalted butter, organic

2 tablespoons unsalted butter, organic

1 medium fresh garlic cloves, peeled, cut in half horizontally

1 teaspoon fresh rosemary leaves

2 tablespoons capers, drained

2 tablespoons pickled radish , see Karen’s recipe

1 tablespoon pickled radish juice

1 tablespoon fresh summer herbs, gently chopped, such as parsley and chervil



Make the quick Pickled Radishes (see recipe.)

Wash and dry the skate fillets. Place on a piece of waxed paper. Season with salt and pepper, dust with rice flour. Turn over, repeat.


Heat a heavy (I used a seasoned cast iron skillet) pan, add 1T. oil and 1 t. butter. When hot and sizzling, add the fish fillets. Let them cook and crisp up, DO NOT move them around in the pan. After 1 minute, lift an edge with a large spatula – peak to see if it is VERY golden.


When very golden (this adds tons of flavor,) carefully turn over in one big sweep. Reduce heat slightly, let fish cook until golden on the second side, just a few minutes. Remove to individual plates.


For sauce: Heat the 2 T. butter in a small skillet. Add the garlic and over moderate – high heat, melt butter, then continue to cook until the butter has just browned. Discard the garlic.


Remove from the heat, add rosemary leaves and capers. Stir, then add 2T. pickled radishes and 1 T. of pickled radish juice. Immediately pour over the fish.


Season with a sprinkle of salt and fresh cracked pepper. Garnish with fresh chopped summer herbs and serve.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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