Chesapeake Ray with Wine Reduction
2 cups red wine
½ cup diced shallots
2 cloves garlic
½ cup rosemary
Red Wine Reduction
In a sauce pan, reduce 1 cup of red wine (Merlot) by half, add 1/3 cup of demi glaze, and finish with butter and rosemary.
Fillet fish and portion it to 8 oz. fillets
Marinade for approximately 2-3 hours in the above marinade
Rinse and cut, then sauté in olive oil, 1 clove of diced garlic and 4 oz. of white wine.
Remove ray from the marinade. Grill fillet to medium. Serve with jasmine blend rice and sauté Swiss chard, and then finish with Merlot reduction.
Chef Tony Drake Omar’s Carriage House
Omar’s Carriage House
313 W. Bute St.
Norfolk, VA 23510