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- Stingray already cut | 4 unit(s)
- Lemon pepper | 1 teaspoon
- Black pepper | to taste
- Apple Cider Vinegar | 1 coffee spoon
- Salt | to taste
- Butter | 2 tablespoon
- Add lemon pepper, black pepper, salt, apple cider vinegar, season the stingrays the night before, let them marinate in the fridge,
The day after preparation,
Remove them ½ hours before, cool them, after
Get a large pan and/or skillet (the one you have at home)
Put it on the stove with the flames high
Adding the butter then (you have to keep an eye on it, as soon as the butter foam appears, add the stingrays one by one,
Lower the flames, cover the pan, wait for a short time, like 5 minutes and give
A little peek, if you have a little liquid, enjoy and turn, cover again
When it dries up, he'd hear that little noise of
Which is frying, but is actually sautéing, let it brown a little on each side and it's ready.
Accompaniment: white or brown rice + salads to the taste of the person # tips from @aninha.
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