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Ingredientes
- 1 x Stingray wing weighing about 2lb
- Â Â Water
- Â Â Salt and pepper
- 1 x Onion, sliced
- Â Â Parsley stalk, thyme sprig and a bay leaf
- 2 Tbsp. White wine vinegar
- 3 ounce Salted butter
- Â Â Zest and juice of 1 lemon
- 1 Tbsp. Capers
- 1 Tbsp. Parsley, minced
- Â Â Salt and pepper
- 1 slc Lime
Direcciones
- Prepare the Stingray. If it is still covered in the black skin, scrub lightly and wash thoroughly. Cut into portions. Place into a frying pan and pour over the first set of ingredients. Put over a gentle heat and simmer for 15 min. Lift out the fish and gently scrape the skin off the wings and keep hot in a serving dish.
- Now heat a frying pan and pop in the butter and cook gently till a golden. Add in the rest of the ingredients and pour over the fish. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 2 servings | |
| Calories 338 | |
| Calories from Fat 305 | 90% |
| Total Fat 34.65g | 43% |
| Saturated Fat 21.88g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 378mg | 16% |
| Potassium 131mg | 4% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.64g | 2% |
| Protein 1.28g | 2% |
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