Pan Seared Chesapeake Ray with Local Sugold Tomatoes, Purple Peppers and Red Onions
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Pan Seared Chesapeake Ray with Local Sugold Tomatoes, Purple Peppers and Red Onions

Justin Moore, Chef Justin Moore, VIN 909, Annapolis, MD

Pan Seared Chesapeake Ray with Local Sugold Tomatoes, Purple Peppers and onions

Ingredients

Serves 2

2 5oz Chesapeake Ray portions
1 purple bell pepper or any other color
½ point sungold tomatoes (or any cherry)
½ red onion sliced
¼ cup white wine
¼ stick butter
1 lemon
Salt
Pepper
Vegetable oil
Flour
1 tsp fresh thyme

Directions

Heat a pan up on medium high heat. Salt and pepper ray portions and lightly dust with flour. Add some oil to the pan and start to sear ray lightly browning one side, then flip over fish and put into a 425˚ oven for about 6-10 minutes. Have another pan getting hot while you sear the fish.

Add sliced onion and pepper with a little bit of oil and start cooking about 3-5 minutes, 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. Season to taste.

Put the finished Ray on a plate and cover with sauce and vegetables. Add a little lemon.


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