Instructions: Grill red pepper until charred all over. Wrap in a plastic bag until cool.

De-seed and slice into strips.

Scald, peel and dice tomatoes. Peel and finely chop onion. Heat olive oil in frying pan.

Fry onion until softened. Add in tomatoes, red pepper strips, balsamic vinegar, basil, salt and pepper.

Cook red pepper sauce for 15 minutes. Meanwhile, pre-heat grill.

Dot Stingray wing portions with butter. Season with salt and pepper. Grill until Stingray cooked through, turning over once.

Serve Stingray wings with the warm roasted pepper sauce.

NOTES : Serve with mashed potato and green beans for a sophisticated seafood meal.

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