RAY FISH RECIPES

Steps:

• In a shallow dish, add the flour and garlic powder; season with salt and pepper
• In another shallow dish, season the eggs with salt, pepper, lemon zest, and parmigiano-reggiano, and beat until blended
• In a large nonstick skillet, heat the oil, three turns of the pan, over medium to medium-high
• Dredge the fish in the flour, then coat in the egg
• Working in batches, cook the fish until deep golden, 2 to 3 minutes per side
• In a separate pot, melt down butter, add white wine and lemon slices, and thicken with Wondra
• Parmesan-Crusted Sole

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
• Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
• Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
• Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
• Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
• The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
• Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.