Basil Pesto Crusted Stingray Recipe

• 1 lrg Pot basil, leaves only
• 1 lrg Clov garlic, crushed
• 1 Tbsp. Walnuts
• 7 Tbsp. Extra virgin extra virgin olive oil
• 25 gm Pecorino romano, (or possibly parmesan), grated (1oz)
• 2 x Stingray wings, cut into 2 and trimmed
• 2 Tbsp. Plain flour Salt and freshly grnd black pepper
• 15 gm Capers, (1/2oz)

1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
2. Place the basil, garlic, walnuts and 6 Tbsp.
3. of extra virgin olive oil into a food processor and blend till a paste is formed.
4. Transfer to a bowl and stir in the cheese.
5. Cover and chill.
6. Meanwhile, heat the remaining Tbsp.
7. of extra virgin olive oil in a heavy based frying pan.
8. Wash the Stingray wings and pat dry.
9. Season the flour with salt and freshly grnd black pepper and lightly coat the Stingray wings on both sides, shaking off any excess.
10. Seal the Stingray quickly in the frying pan, approximately 1-2 min each side, then transfer to a baking tray.
11. Spread the pesto proportionately over the Stingray wings and bake in the oven for 15-20 min, till the flesh is hard and no longer translucent/soft.
12. Toss the capers in the warm frying pan till crispy and leave to one side.
13. Serve the Stingray sprinkled with the crispy capers.
14. Notes This dish is delicious served with roasted tomatoes and hot crusty bread.
15. NOTES : A delicious quick to make supper.

basil, garlic, walnuts, extra virgin, romano, stingray, salt, capers

Taken from cookeatshare.com/recipes/basil-pesto-crusted-stingray-80204 (may not work)