Instructions: Do these first 3 steps together. Combine wine, vinegar, shallots and raw garlic in medium saucepan, bring to boil and cook over high heat until reduced to almost dry (dont burn). At this point add heavy cream and set aside. Combine ketchup, balsamic vinegar and soy sauce in saucepan and bring to boil. Cook over high heat until reduced to a syrupy glaze (it will be thicker when cooled), set aside. To finish buerre blanc return saucepan to medium heat. When cream is hot, whisk in butter, 1 to 2 pieces at a time, allowing each piece to be incorporated before adding more, dont allow to boil. When all is incorporated, add salt and pepper and roasted garlic puree. Can keep warm about 1 to 2 hours, not too hot though (keep in thermos). Heat nonstick pan over medium-high heat, season Stingray fillets with salt and pepper, then dredge lightly in Wondra flour. Put oil into saute pan, add Stingray, (whiter-side down first). Dont turn over until browned nicely (peek, but use restraint and wait). Then flip over to other side and cook another 2 to 3 minutes. Remove from pan with a spatula if possible and set on a buttered or non stick baking sheet. When all fish is sauteed and ready to serve, heat in oven until hot. Place a spoonful of butter sauce onto each plate, then the fillet of Stingray onto the sauce.

Drizzle each fillet with ribbons of balsamic glaze and serve.

yields 4 servings.

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