Running out of BBQ inspiration in this everlasting heatwave? … Wanna try something new?

Ray-Wings are cheap, plentiful all year round – €10 would get you enough to feed 2 starving Gannets or 3 hungry Seagulls and they also happen to be healthy and full of Omega 3.. Ray wing are sold skinned, ready to cook on the bone ( a central cartilage from which the flesh will spoon off easily once cooked) .

This dinner could not be easier and will go well in a hot summer evening, with any fresh summery salad or tossed into fishy tacos .

INGREDIENTS:

Fresh Ray wing Skin off,  1/2 jar Capers, 1/4 head of Garlic, Bunch Flat leaf Parsley, 1 lemon, some  Extra Virgin Olive Oil (EVOO) , Butter, Coarse sea salt.

METHOD:

The “Rub”:  Blend together the Capers , Parsley  Garlic, Coarse Salt, and the olive oil , add some of the grated zest of the lemon.  Coat the fish with this herb pesto, and marinate for 1/2 hour.

The “dressing” Melt some butter in a small pan, add a few capers, some roughly chopped parsley leaf, lemon zest and 1/2 juice of the lemon, cook gently for a minute and keep warm.

The “cooking” : BBQ your fish on high heat, always starting cooking on the meatier side. A overall cooking time of 7-8 minutes should be sufficient for 1/2″ thick Ray . Delicately check it with butter knife the flesh should easily lift off the bone at the thickesdt point.

Plate up and spoon over the buttery capers dressing.

Enjoy.