Pan Seared Chesapeake Ray with Local Sungold Tomatoes, Purple Peppers and Red Onions Recipe
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.