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Chesapeake Ray

Chesapeake Ray Fajitas

Ingredients for 6
1 1/2 pounds Chesapeake Ray Filet, Top side filet
2 tablespoons garlic, minced
2 teaspoons cumin, ground
2 tablespoons lemon juice
1 tablespoon lime juice
1/4 cup vegetable oil, plus 2 tablespoons
1 cup red pepper, cut in strips
1 cup onion, cut in strips
1/4 cup Poblano pepper, julienne
1 lime cut in wedges
1 tablespoon garlic, minced
1 tablespoon Cilantro, minced

Method of Preparation
Combine the 2 tablespoons of minced garlic, the cumin, the lemon and lime juice and the 1/4 cup of vegetable oil.

Season the Ray filets with salt and pepper.  Coat the filets in the marinade and let them sit for about an hour.

Heat a skillet to medium high and quickly sear the filets on both sides.  The Ray should be medium.

Remove the filets and reserve.  Add the additional garlic to the pan and sauté about 1 minute.  Add the peppers and onions and cook until they soften.  Add the wedges of lime and heat through.

Slice the ray on the bias.  Slice across the grain of the meat, holding knife at a 45º angle.  Make the cut thin, about 1/8” to 1/4” inch thick.  Serve with soft flour tortillas and condiments such as sour cream, guacamole, and salsa.  Top with cilantro.

Chef John T. Maxwell, CEC, AAC, Richmond, VA, chefmaxwell@msn.com

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