From: Kelley
Date: Tue, 09 May 2000 21:26:59 -0400
Grilled Stingray
Stingray tastes like scallops. I just had them the other night-- the guy i
go fishing with fixed them for us! I just thought they were junk fish and
a pain in the ass to get off the hook when shore fishing!
Freeze cleaned stingray wings for at least a day -- in water.
Thaw. Remove gristle center. Cut into chunks for grilling.
1/2 C olive oil
2 - 3 T fresh dill weed (2 T dried)
2 T fresh tarragon
1 T fresh rosemary
2 T. fresh cilantro
1 1/2 T fresh basil
(experiment with a combination of the above)
1/2 C lime or lemon juice
1/4 C soy sauce
1/4 tsp cumin
1 tsp freshly-ground pepper
Chunks of red, green, yellow peppers, red onions, cherry tomatoes.
Start coals or heat propane grill; carefully grease grill. Mix all of the
above ingredients. Marinate wings for at least 2 hours.
Soak skewers in water
Skewer wings, alternating with vegetables. Place on grill, brush with
marinade. Brush throughout 8-10 minutes of cooking time
Cioppino made with Stingray and other Gulf Coast Catch
(this is from a fisherman at the old fishing village where i go sometimes....)
1 lb fish fillets (grouper, snapper, redfish,)
1 lb stingray, chunked (tastes like scallops)
1 large red pepper sliced
1/2 sweet onion finely minced
3 cloves garlic, minced
3 T cooking oil
1 lb red and/or yellow tomatoes, diced (combination of roma, beefsteak)
8 oz can of tomato sauce
1 bottle or can of good beer
1/2 C assorted green herbs (cilantro, basil, rosemary, tarragon)
1/2 C parsley
1/2 to 1 lb shrimp
1/2 to 1 lb clams
1/2 to 1 pound crab
Cook tomatoes, herbs, onions, peppers, seasonings in oil till well
sautéd. Place in stew pot. Add beer and tomato sauce. Simmer over low
heat, adding the meatier, tougher fish--stingray, for example--first. Cook
a while, then add shrimp and crab. Clams should be added last.
Add lots of beer, margaritas, cold drinks of your choice and big loafs of
french bread and butter.
enjoy!
Oh yeah:
Garlic Bread:
Split loaves of french bread, hard crust.
Rub open side with olive oil and a couple of garlic cloves that were stored
in olive oil so that they've become soft and the oil has absorbed garlic taste.
grill till golden brown.
Kelley
© 1998-2005 Reeza.com
in association with
Ink Works
