Servings: 4
Ingredients
- 4 x Stingray wings -, (6 ounce ea)
- 1 c. Cornmeal Salt, to taste Freshly-grnd black pepper, to taste Canola oil, to cook Rice Noodle And Pea Salad, see * Note Brown Butter Vinaigrette, see * Note Pink peppercorns, for garnish
Directions
- Brown Butter Vinaigrette" recipes that are included in this
- Season the Stingray with salt and pepper and dredge in the cornmeal. In a warm nonstick pan add in oil and saute/fry Stingray for about 5 min a side till golden. Place Stingray on top of Rice Noodle And Pea Salad.
- Drizzle with Brown Butter Vinaigrette and garnish with pink peppercorns.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Cornmeal Crusted Stingray With Rice Noodle And Pea Salad Lemon Grass Caper Brown Butter Vinaigrette".
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement