Poached Ray with Coconut Milk and Jalapeños


  • 1 lb. ray (skinned)
  • 1 cup of coconut milk
  • 1 oz. fresh thyme
  • 1 oz. /one each minced jalapeño
  • 2 oz. white wine
  • Salt and pepper

Combine coconut milk, thyme and white wine. Bring to a simmer. Set the fish in a shallow dish and add liquid, cover. Set oven or steamer at 350° for seven minutes. Add salt, pepper, and jalapeños to serve.

Recipe Source

Chef Jon Pasion, Wegman's

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