Chesapeake Ray: Quick Preparations
- Marinate ray in your favorite Italian dressing for one hour before searing the ray on both sides, approximately for two minutes on each side. Slice the fillet thinly against the grain and place inside a tortilla wrap, add diced tomato, lettuce and lightly flavor with sesame oil, ginger and vinegar.
- Pan sear ray fillet for approximately two minutes on each side. Apply salt and pepper to taste and drizzle with sesame oil. Place thinly sliced ray in one-inch strips and serve over a bed of field greens.
- Blacken a three ounce portion of ray, sliced thinly. Serve over a grilled romane half.
Chef Rhian Pryo, Sam Miller’s, 1210 East Cary Street, Richmond, VA 23219,