Cornmeal Crusted Stingray With Rice Noodle And Pea Salad Recipe
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".
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