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🍽️ Grilled Ray Wing with Potato and Broccoli Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 4 Stingray wings (kitchen-ready approx. 200 g)
• 600 g firm-cooking potatoes
• Olive oil
• 1 tbsp freshly chopped rosemary
• 600 g broccoli florets
• 3 tbsp olive oil
• Salt
• 1 tbsp capers
• 100 ml sherry
• Pepper (from the mill)

Instructions

1. 1. Preheat the oven to the grill setting.
2. 2. Wash the ray wings and pat them dry with a kitchen towel.
3. 3. Peel the potatoes and cut them into cubes of about 1 cm.
4. 4. Heat 2 to 3 tablespoons of oil in a non-stick pan over low heat.
5. 5. Fry the potato cubes slowly for about 10 minutes until golden brown and cooked through.
6. 6. Add the rosemary and season the potatoes with salt.
7. 7. Wash the broccoli and let it drain well.
8. 8. Sauté the broccoli briefly in hot butter.
9. 9. Add the capers.
10. 10. Deglaze the mixture with a little water and sherry.
11. 11. Simmer the broccoli over low heat with the lid half on for about 5 minutes.
12. 12. Season the broccoli with salt to taste.
13. 13. Season the fish with salt and pepper.
14. 14. Drizzle a little olive oil over the fish.
15. 15. Grill the fish under the grill on each side until cooked through.
16. 16. Divide the broccoli among the plates.
17. 17. Add the potato cubes.
18. 18. Place the ray wing on top and serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 43 g