I was recently on a Chesapeake Bay bow fishing trip. We had an absolute blast and were fortunate enough to score some beautiful cow-nosed rays.
Many people are unaware that you can eat stingray and that they are actually quite delicious. They have a mild flavor and roughly the same consistency as swordfish, shark or tuna. It’s a great “steaky” type of texture.
I served this dish with a small tossed salad and some rice pilaf. I’m planning to prepare this again soon and will serve it with a fall flavored risotto (pumpkin or butternut squash). You could easily serve this plain or with a sauce of your choosing…a balsamic reduction would be appropriate.
(Recipe serves 4)
- 4 – Six Ounce portions of Stingray fillet
- 2 – Cloves of Garlic (Chopped)
- 1 Tbsp. – Fresh Oregano (Chopped)
- ¼ Cup – Balsamic Vinegar
- ¼ Cup – Olive Oil
- Salt and Pepper to taste
- Grilled Lemon Slice
Clean the stingray fillets by rinsing them under cold water.
Pat the fillets dry with a towel before marinating
Combine your herbs, seasonings, oil and vinegar
Mix those ingredients to create an emulsion
Place the fillets in the marinade for a minimum of 2 hours and a maximum of 4 hours. ***DO NOT*** leave the filets in the marinade longer than 4 hours. This will chemically cook the fish and make it dry when you take it to the grill.
Preheat the grill to 550 degrees. Depending on the thickness of the fillets, it can take anywhere from 2 to 4 minutes per side to cook thoroughly.
When the fillets are fully cooked through remove them from grill, top with the grilled lemon slices and serve.