Ingredients to serve 4
6 tablespoons all-purpose flour, divided
4 (4-ounce) Ray fillets
2 tablespoons canola oil
1/3 cup minced shallots (about 2)
2 teaspoons minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
¼ cup Marsala wine or dry sherry
¼ teaspoon salt
¼ teaspoon black pepper
Method of Preparation
Heat a large skillet over medium-heat. Place 1/4 cup flour in a shallow dish. Dredge ray in flour. Coat pan with oil. Add ray to pan; cook 4 minutes on each side or until browned.
Remove ray from pan and keep warm in oven.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 1 tablespoon flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return ray to pan; cook 2 minutes or until desired degree of doneness,turning to coat. Sprinkle with salt and pepper.
Serve with mashed potatoes. Garnish with thyme sprigs, if desired.
Shirley A. Estes, Executive Director, Virginia Marine Products Board