SoulWinner
Commander
- Joined
- Apr 16, 2002
- Messages
- 2,423
Anyone cook stingray?? I catch plenty of them and let them go, I was just wondering if they are good to eat?
<br /><br />The edible portion of either Skates or Rays aka Sea Robin are the wings. There are two pieces which are cut away from the backbone of these fishes. The wings are skinned and if wanted the meat is cut from cartilage which will be in the middle of the wing. This is done by starting at the end cut from the backbone and cut out to the wing. This is done to the top side and also the bottom side of the wing.<br /><br />These are a little advanced recipes for most and I'm not sure how many of you will add the edible flowers, but alter them to your own liking. I do know that after researching this, most recipes call for citric acid or vinegar and/or wine. The reason for this I'm guessing is to rid the fish of any ammonia odor or flavor. <br /><br />Skate Wing and Shrimp Prep<br />Servings: 2<br /><br />Ingredients:<br />1 skate wing top layer, 8 oz. each<br />1 skate wing bottom layer, 4 oz. each<br />1 pt. milk<br />3 oz. red bell pepper, roasted, peeled, seeded<br />1 oz. roasted red chili pepper, roasted, peeled, seeded<br />salt and pepper, to taste<br />2 shrimp, U-10, peeled, deveined<br />Lemon grass hearts, to taste<br />Cilantro stems, to taste<br />6 oz. ginger-infused shrimp broth<br />garlic, roasted, peeled, to taste<br />cilantro leaves, to taste<br /><br />Instructions:<br />Remove cartilage from skate wing; cut top layer in half. Place skate in milk. Cover; refrigerate overnight. Place roasted peppers in blender or food processor; process until smooth. Season with salt and pepper; adjust consistency with stock if desired. Remove skate from milk; spread puree over top halves. Cryovac; let infuse overnight. Place shrimp on skewer with lemon grass hearts and cilantro stems; place in shrimp broth. Place garlic and cilantro in blender or food processor; process until smooth. Place in bottom of skate wing; wrap in cheesecloth to form roulade. Add to shrimp broth. Refrigerate overnight.<br /><br />Cashew-Crusted Skate Wings Over Parsley Potato Puree with Lobster-Saffron Nage<br /> <br />INGREDIENTS<br /><br />Skate Wings<br />6 six-ounce skate wing filets<br />1/4 pound lobster pieces <br />1/2 bunch fresh parsley leaves<br />Handful of edible flowers<br />Potatoes<br />3 pounds Russet potatoes, peeled<br />1/2 cup sour cream<br />1/4 cup pureed parsley and oil<br />Salt and pepper to taste<br /><br />Saffron Nage<br />3 shallots, sliced<br />5 garlic cloves, chopped<br />3 bay leaves<br />3 cups white wine<br />1 pinch saffron threads<br />1 pound unsalted butter<br /><br />Cashew Crust<br />1 pound toasted cashew pieces<br />1 cup Panko (Japanese bread crumbs)<br />1 teaspoon Togarashi (crushed and dried chili peppers)<br />Salt and pepper to taste<br /><br />DIRECTIONS<br /><br />Put the potatoes in a pot of water and boil until they can be easily pierced with a fork (approximately 20 to 30 minutes after water begins to boil). When done, add the sour cream, pureed parsley, salt and pepper, then smash the potatoes with a whisk and a whip. <br />For the saffron nage (a blended butter sauce), place the shallots, garlic and bay leaves in a sauce pot with a drizzle of oil. Cook on low heat for five to ten minutes. Add the white wine and simmer until the wine has reduced by half. Strain the liquid through a fine mesh strainer into a blender. Cut the butter into small piece. Put the saffron threads into the blender and blend while slowly adding the pieces of butter. Keep the sauce slightly warm until needed.<br /><br />For the cashew crust, simply fold all the ingredients together.<br /><br />To finish the dish, heat a little oil in a saute pan. Sear the skate for two minutes on each side. Put a portion of the parsley potato puree on each plate. Ladle the sauce on to the plates, the put the skate atop the potatoes. Sprinkle the cashew nut crust on the skate, and place the lobster pieces in the sauce. Finish by garnishing the skate with parsley leaves and edible flowers.<br /><br />Steamed Stingray with Lemongrass, Ginger, Orange and Lime <br /><br /> Ingredients :<br /><br /> 4 x pan-ready Stingray fillets - (6 oz ea) <br /> 1 x lemongrass stalk <br /> 3 cup orange juice <br /> 2 tbl butter <br /> 1/2 cup lime juice <br /> 2 tsp thinly-sliced fresh ginger <br /> Fresh Chives or scallion tops for garnish <br /> Lime juice for garnish <br /><br /> Method : <br /> Discard tough leaves and woody base of lemongrass. Thinly slice the <br /> tender portion of the lemongrass stem. In the base of a steamer, <br /> combine lemongrass, orange juice, lime juice and ginger; bring to a <br /> boil.<br /> Arrange Stingray on steamer rack or basket, fit to pan, cover tightly. <br /> Reduce heat; steam for 5 minutes or just until Stingray "flakes" easily when tested with a fork. If rack will not hold all of the Stingray at one time, steam in two batches.<br /> Using a wide slotted spatula, carefully transfer Stingray from the steamer rack to heatproof platter or individual serving plates; keep warm.<br /> Turn heat to high, cook juices, uncovered, for 10 to 15 minutes or until sauce is reduced by about one-half (should have consistency of syrup). <br /><br /> Strain sauce over fish. Garnish with lime slices and chives or scallion tops.<br /><br /> This recipe yields 4 servings.<br /><br /> Comments: If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.<br /><br />Skate with Anchovy Sauce<br /><br />4 small skate wings<br />Seasoned flour<br />Butter<br />Anchovy Sauce<br />Coat Skate Wings in seasoned flour. Fry wings in butter until brown, about 3 to 4 minutes on each side. Serve the Skate Wing with an Anchovy Sauce.<br />Anchovy Sauce<br />Chopped garlic<br />1 tbs. anchovy paste<br />2 tbs. Dijon mustard<br />2 tbs. capers<br />3 tbs. line juice<br />3 tbs. olive oil<br /><br />Heat all ingredients over low heat until well blended. Pour sauce over the skate wings. To add color to the dish, serve with stir-fried red, green, and yellow peppers and onions.
<br /><br />I cook bluefish the same way, white meat only, throw that dark strip AWAY, its where PCB and other heavy metals accumulate - cube into one to two inch chunks, tell em its fish mc nuggets and watch em disappear<br /><br />buddy of mine HATED bluefish, til he had it my way, lol, so what did you think of bluefish a la Ray?<br /><br />you dirty @(#$&*$#*#@ !!!!<br /><br />it was good! <br /><br />LOL, presentation is everything!<br /><br />