Pan Seared Chesapeake Ray with Local Sungold Tomatoes, Purple Peppers and Red Onions
This bold dish may seem exotic at first (and will surely wow your guests!) but is a simple, quick preparation that highlight delicious, steak-y Maryland ray, a lesser known treasure of the Chesapeake.
Total time: 45 minutes
by Chef Justin Moore, VIN 909, Annapolis, MD
☐ 2 5 oz Chesapeake Ray portions
☐ 1 purple bell pepper or color of your choice
☐ ½ pint sungold tomatoes (or any cherry-style tomato)
☐ ½ red onion sliced
☐ ¼ cup white wine
☐ ¼ stick butter
☐ 1 lemon
☐ Salt to taste
☐ Pepper to taste
☐ Vegetable oil
☐ 1 tsp fresh thyme
Step 1: Heat a pan on medium-high heat and preheat oven to 425˚. Salt and pepper ray portions and lightly dust with flour. Add some oil to the pan and sear ray lightly on one side, then flip over fish and put into a oven for about 6-10 minutes.
Step 2: While the fish is in the oven, make the sauce in a second pan over medium-high heat. Add sliced onion and pepper with a little bit of oil and cook about 3-5 minutes until fragrant.
Step 3: Add tomatoes, thyme and cook another minute or two. Add wine and reduce until just a small amount of liquid is left, turn off the heat and toss with butter. Salt and pepper to taste
Step 4: Plate the finished ray and cover with sauce and vegetables. Serve with lemon.