Barbecued Stingray

Name: Barbecued Stingray
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 kilogram skinless stingray wing.; 2 tablespoons olive oil.; 4 large tomatoes, peeled, chopped.; 1 onion, minced.; 3 garlic cloves, minced.; ¼ cup brown sugar.; 1 tablespoon Worcestershire sauce.; 1 tablespoon grated ginger.; 1 teaspoon Tabasco sauce.; 80ml freshly-squeezed lemon juice.

SpotX Wild Foods Recipe from Mark Bull
Prep:15 minutes Cook:50 minutes Difficulty:2

Ingrediants:

1 kilogram skinless stingray wing.
2 tablespoons olive oil.
4 large tomatoes, peeled, chopped.
1 onion, minced.
3 garlic cloves, minced.
¼ cup brown sugar.
1 tablespoon Worcestershire sauce.
1 tablespoon grated ginger.
1 teaspoon Tabasco sauce.
80ml freshly-squeezed lemon juice.

Directions:

Heat the oil in a large frying pan, add the tomatoes, onion and garlic.
Stir occasionally, until the onions are translucent.
Add the brown sugar, Worcestershire sauce, ginger and Tabasco sauce.
Lower the heat to medium.
Cook uncovered for about 30-40 minutes.
Ready when vegetables are thoroughly softened and the sauce is thick.
Take from the heat, stir in the lemon juice and let cool.
Just before serving, cut away any membrane from the stingray wings.
Cut wings into serving portions and preheat the barbecue.
Baste stingray wings on both sides with the cooled barbecue sauce.
Let stand for 10 minutes.
Lightly oil the barbecue top and add the stingray wings.
Cook until nicely browned and somewhat firm, 3-4 minutes.
Brush the top with some more barbecue sauce, turn the fish.
Continue cooking until fish is opaque through, about 4 minutes longer.
Transfer the stingray to individual plates, brush with more sauce.
Serve, passing extra sauce alongside.

Stingray Recipes

Barbecued Stingray

Herb-Crusted Stingray

Stingray Casserole

Stingray
The stingray has earned its bad reputation from the sharp and often poisonous sting on its tail. But in thousands of underwater encounters, the animal has never threatened me. Here in New Zealand we know three species of stingray: the short-tailed ray, the long-tailed ray and the eagle ray. Stingrays have a unique body design, as they fly through the water rather like birds in the sky. Rays are cartilaginous fishes like sharks and do not have swim bladders to adjust their buoyancy. As a result their archenemy, the orca, doesn’t find it easy to locate them using sonar. Furthermore, rays are adept at burrowing into the sand, with only a casual flick of their wings.
Even though they have bad eyesight, stingrays are reasonably intelligent and grow quite old. The short-tailed ray holds the size record, with individuals recorded weighing over 500kg and wingspans of 3.5m. I’ve seen only one such monster and I had to back off before I realised what it was.