Smoked stingray with garlic and sage butter
We don’t show a lot of fish on our channels, and that is mainly because it isn’t a popular topic. But I love to eat and cook fish, especially when it’s from the barbecue.I smoked some stingray filets and served it with fresh pasta and grilled vegetables, and it was absolutely delicious.
- 1 whole stingray or filets
- 100 gram butter
- 3 tbsp sage leaves fresh
- 10 piece canned anchovies fillets
- 1 clove garlic
- 1 tsp Fleur de sel
- 1 tsp pepper
Cut the stingray into filets, or let the fishmonger do this for you. If you want to give it a try, just watch the video on how to do it.
Start your smoker with a temperature of 100ºC/212°F. Clean the grates thoroughly and wipe them with some olive oil.
Put the filets in and smoke them to a temperature of 45ºC/113°F.
Chop fine the anchovies, do the same with the garlic. Sprinkle some salt on the cut garlic and use the tip of your knife to mash it into a paste.
Put this with the sage leaves and the butter in a bowl. Use a fork to mix it all.
Place the bowl in the smoker next to the fish so it can melt. Then you brush the stingray filets with it.
Calories: 202kcalCarbohydrates: 1gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 762mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 633IUVitamin C: 1mgCalcium: 55mgIron: 1mg