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Chesapeake Ray

Pan Seared Ray with Mocha Red Eye

Ingredients for 4
2 ounces Smoked Bacon, Diced
24 ounces Chesapeake Ray Filet, Cut into 4 serving pieces
Salt and pepper
2 Tablespoons Onion, minced
1 cup Coffee, Strong
1 teaspoon Cocoa powder
1 teaspoon Thyme
Salt and pepper
1 ounce butter, softened

Method of Preparation
Render the bacon in a skillet until crispy.  Remove and reserve the bacon bits.

Season the ray filets with salt and pepper and sear quickly in the bacon fat. Remove and reserve the filets.  Add the onion to the pan and sauté quickly until they are clear.

Combine the coffee and the cocoa powder, mixing well.  Use the coffee/cocoa mix to deglaze the sauté pan.

Lower the heat and simmer the sauce.  Add the thyme and adjust the seasoning.  Return half the bacon bits to the sauce.  Swirl the butter to finish the sauce and add the filet to the pan.  Heat through.

Garnish the ray with additional bacon

Chef John T. Maxwell, CEC, AAC, Richmond, VA,