Recipe for Cornmeal Crusted Stingray with Rice Noodle and Pea Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Stingray wings -, (6 oz ea)
1 cup Cornmeal
Salt, to taste
Freshly-ground black pepper, to taste
Canola oil, to cook
Rice Noodle And Pea Salad, see * Note
Brown Butter Vinaigrette, see * Note
Instructions:
Instructions: Brown Butter Vinaigrette" recipes which are included in this

Season the Stingray with salt and pepper and dredge in the cornmeal. In a hot nonstick pan add oil and saute Stingray for about 5 minutes a side until golden brown. Place Stingray on top of Rice Noodle And Pea Salad.

Drizzle with Brown Butter Vinaigrette and garnish with pink peppercorns.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Cornmeal Crusted Stingray With Rice Noodle And Pea Salad Lemon Grass Caper Brown Butter Vinaigrette".

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