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Chesapeake Ray Fajitas
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Chesapeake Ray Fajitas

Comparing Chesapeake ray to tuna, both have red flesh and are meatier than other types of fish. Ray costs considerably less, though. So why not pick up some the next time you're at the seafood counter? Here's a recipe for ray fajitas.

 

Chesapeake Ray Fajitas

2 tablespoons + 1 tablespoon minced garlic 2 teaspoons ground cumin
2 tablespoons lemon juice
1 tablespoon lime juice
¼ cup + 2 tablespoons vegetable oil
1½ pounds Chesapeake ray fillets
1 cup red bell pepper strips
¼ cup julienned poblano pepper
1 cup onion strips
1 lime, cut in wedges
soft flour tortillas
sour cream, guacamole and/or salsa
1 tablespoon minced cilantro


Create a marinade by combining 2 tablespoons garlic, cumin, lemon and lime juice and ¼ cup of vegetable oil.

Season the ray fillets with salt and pepper. Coat the fillets in the marinade, and let them sit for about an hour.

Heat a skillet to medium-high, and quickly sear the fillets on both sides, cooking them to medium. Remove the fillets.

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

Slice the ray on the bias, across the grain of the meat, holding the knife at a 45° angle.

Make the cut thin, about ⅛˝ to ¼˝ thick. Serve with soft flour tortillas and fajita condiments, and top with minced cilantro.

Source: Chef John T. Maxwell

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