Chesapeake Ray with Wine Reduction

Ingredients

  • 2 cups red wine
  • ½ cup diced shallots
  • 2 cloves garlic
  • ½ cup rosemary
  • butter
  • Chesapeake ray filets
  • swiss chard
  • white wine
  • jasmine blend rice

Instructions

Marinade

  • 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.

Ray Prep

Fillet fish and portion it to 8 oz. fillets. Marinate for approximately 2-3 hours in the above marinade

Swiss Chard

Rinse and cut, then sauté in olive oil, 1 clove of diced garlic and 4 oz. of white wine.

Cooking

Remove ray from the marinade.  Grill fillet to medium.  Serve with jasmine blend rice and sauté Swiss chard, and then finish with Merlot reduction.

Recipe Source

Chef Tony Drake Omar’s Carriage House

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