Cornmeal Crusted Stingray With Rice Noodle And Pea Salad Recipe

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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

  1. Brown Butter Vinaigrette" recipes that are included in this
  2. 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.
  3. Drizzle with Brown Butter Vinaigrette and garnish with pink peppercorns.
  4. This recipe yields 4 servings.
  5. Comments: The original recipe title as listed is "Cornmeal Crusted Stingray With Rice Noodle And Pea Salad Lemon Grass Caper Brown Butter Vinaigrette".

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