I am very excited to introduce my readers to a new protein that I recently discovered, the Chesapeake Bay Ray. Sometimes the most exotic ingredients are actually found in your own local area! The ray population in the Chesapeake Bay is overflowing right now, and since the rays are eating all the shellfish and crabs, there is a high availability of the rays on the market. It is sustainable and very affordable, costing only $9.99 per pound. The rays are also very tasty. They don't taste anything like fish, and instead are surprisingly reminiscent of veal when cooked. The best way to cook Chesapeake rays is quickly over high heat. To ensure tenderness, the rays need to be pounded, if not thinly sliced, and a marinade provides a great way to infuse extra flavors as well.
I marinaded these ray fillets in a mixture of lemon juice, olive oil, and savory; then grilled them. I paired the grilled rays with the spicy Aji Panko chile sauce and smoky Mexican-style rice, and topped them with refreshing avocado slices.
Ingredients:
ray
½ cup lemon juice
½ cup olive oil
1 tablespoon fresh chopped savory
1 teaspoon salt
A few pinches of red pepper flakes
1 pound of Chesapeake Ray
Aji Panko Chile Sauce
4 medium tomatoes
3 Aji Panko chilies, toasted, stems and seeds removed
2 tablespoons cilantro, chopped
1 teaspoon salt
¼ cup lemon juice
1 small Vidalia onion
2 garlic cloves
1 tablespoon sugar
Mexican Rice
1 tablespoon olive oil
1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chipotle chili powder
Salt to taste, pinch of Cayenne pepper
1/2 cup rice
1 cup stock
1/4 cup tomato paste
to assemble:
1/2 Avocado, cut in large slices of desired shape
1 tablespoon lime juice
Salt to taste
Directions:
In a large bowl, combine the first five ingredients. Cut the ray into 6 small tasting portions. Turn on the tough side. Pound lightly just on this side and make a few slits with a knife. Place the ray slices in the marinade, cover, and refrigerate for a few hours.
Grill for about 2 minutes per side.
Aji Panko Chile Sauce
Broil tomatoes for about 10 minutes until blackened. Cool and peel. Place the tomatoes along with the rest of the ingredients in the food processor and puree until smooth. Strain if desired.
Mexican Rice
In a small pot, heat olive oil. Add onions and cook for 2 minutes. Add garlic and chipotle chili powder and cook, stirring, for another minute. Add rice, tomato paste, and stock. Season with salt and add a pinch of Cayenne pepper. Mix well. Bring to boil, then lower the heat, and simmer for about 15-20 minutes or until all liquids are absorbed.
to assemble :
Sprinkle avocado slices with lime juice and sprinkle with a little bit of salt. Arrange the ray on rice, top with Aji Panko sauce and avocado slices.
Check out the "Spicy Flavors of Autumn" Luxury Party post for the other recipes, more information, or to leave a comment!.
