Stingray Wings With Grenoble Sauce Recipe

• 8 x Stingray wings, (3 to 4 ounces each) cleaned
•     Salt
•     Freshly grnd black pepper
• 1/4 c. Flour
• 2 Tbsp. Extra virgin olive oil
• 1/4 c. Chopped shallots
• 2 Tbsp. Capers
• 2 x Lemons juiced
• 1/2 c. Dry white wine
• 2 stk butter, cut into cubes
• 1 Tbsp. Plus 1 tsp. finely minced fresh parsley leaves
• 2 c. Assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)

Directions