Instructions: Season Stingray with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add olive oil and heat until hot but not smoking. Saute Stingray for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.

For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic, and thyme and saute for 1 minute. Add the red onion and saute for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the Stingray and serve immediately.

This recipe yields 4 servings.

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