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How to Make Stingray with Capre Butter and Fresh Herbs
This dish is simple to prepare, but it’s packed with flavor and elegance. Follow these steps to make Stingray with Capre Butter and Fresh Herbs:
1. Prepare the Stingray:
Start by patting the stingray fillets dry with paper towels to remove any excess moisture. This will help the fillets sear nicely. Season both sides with a pinch of salt and pepper.
2. Make the Capre Butter:
In a small bowl, combine the Capre butter with minced garlic, chopped parsley, rosemary, thyme, and a squeeze of lemon juice. Mix until all the herbs and garlic are evenly distributed throughout the butter. This herb-infused butter will be the star of the dish, adding richness and flavor to the stingray.
If you don’t have Capre butter on hand, you can easily make your own by mixing softened unsalted butter with fresh herbs like garlic, rosemary, and parsley, along with a bit of lemon zest for an aromatic kick.
3. Sear the Stingray:
Heat a drizzle of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stingray fillets and cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. The fillets should be opaque and flake easily with a fork when done.
4. Add the Capre Butter:
Once the stingray fillets are cooked, lower the heat to medium. Add the Capre butter mixture directly to the skillet and allow it to melt over the fish. Spoon the melted butter over the fillets, making sure each piece is generously coated with the herb-infused butter. The butter will bubble up and start to take on a beautiful golden color as it infuses the stingray with incredible flavors.
5. Serve:
Carefully transfer the cooked stingray fillets to serving plates. Spoon any remaining butter from the pan over the top of the fillets for extra richness. Garnish with fresh parsley, lemon wedges, and a few chopped capers for an extra layer of tangy flavor if desired.
Serve the dish with a side of roasted vegetables, a fresh salad, or steamed rice to complete the meal.
Tips for Success
- Fresh Stingray: For the best flavor, try to use fresh stingray fillets, but if you’re using frozen, make sure they’re fully thawed and well-drained before cooking.
- Capre Butter: If you don’t have Capre butter, you can create a similar version at home by combining unsalted butter, minced garlic, and fresh herbs. A touch of lemon zest adds a delightful citrusy note that complements the dish.
- Don’t Overcook: Stingray is a delicate fish, so be sure not to overcook it. It should be opaque and flake easily with a fork.
- Adjust Seasoning: Feel free to adjust the herbs to your liking. If you enjoy basil or dill, for example, those can be great additions to the Capre butter as well.
- Serve Immediately: This dish is best served right after it’s cooked to enjoy the crispy texture of the fish and the rich, melted butter.
Why You’ll Make Stingray with Capre Butter and Fresh Herbs Again
This Stingray with Capre Butter and Fresh Herbs is a show-stopping dish that’s surprisingly easy to prepare. The firm, meaty texture of stingray pairs perfectly with the creamy, garlicky Capre butter, while the fresh herbs bring a burst of vibrant flavor. It’s the perfect balance of richness and lightness that will make you feel like a gourmet chef in your own kitchen.
Whether you’re hosting a dinner party, preparing a romantic meal, or simply treating yourself to something special, this dish is sure to impress. The delicate flavors, combined with the savory richness of the butter, create an unforgettable dining experience.
So, give this recipe a try and bring some restaurant-quality seafood to your home with Stingray with Capre Butter and Fresh Herbs! 🌿🐟
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