Practice for Tuesday

OK, so stingray is best eaten with sambal .... well not really. Today I decided to cook stingray but leans more to the French way of cooking.... with BUTTER! :)

Anyway, today's cooking is for my practice as some mates would like to take professional photos of me food and I was sooooo happy!! Come Tuesday, I would be able to make this even better.

How simple is this dish to make:
- clean the stingray
- rub some salt on both sides of stingray
- sprinkle some herbs as well
- put a slice of butter on top of the stingray
- lace some olive oil as well
- dilute some honey and 2 tablespoons to be drizzled
- whack into a grill oven at 200 deg for 30 minutes and 250 deg for another 10 minutes for that crackle

Buttered Stingray with Honey and Herbs

In a shallow serving plate, lay the stingray in the center and just drip all the juices into the plate and you are done.

A glass of white wine accompanied this dish and on a cooling evening night was total bliss. Ahh.... it's a good Sunday evening :)