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Ray Wings With A Cherry Tomato And Caper Sauce
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If you don't have a steamer, poach the ray wings in a shallow pan of water for 5-6 minutes, until cooked through. The easiest way to eat ray is to gently scrape the ribbed flesh away from the cartilage with a fork. Turn the fish over and repeat.
Typical values per serving:
This recipe was first published in February 2007.