Grilled stingray

“The only thing I like better than talking about food is eating!” John Walters


Don’t ask me where I am, when the weather is good.I’m always at the cabin. And quite often – the designated chef. This is one of those places where I can nurture my creativity – the grocery stores in the closest town can offer a rather limited assortment of products. Well, not quite right – the assortment is quite vast, yet super traditional, one of a local town. So if I am in the mood for some seafood or any specific ingredients, in most cases I am in trouble.

Don’t ask me how I got my hands on stingray. One of those rare options even in the capital and never ever tried before. With the only option at a fishmonger’s being – “take it or leave it”, I was driving back with a few good chunks of stingray.

The fish seems very delicate, no sharp bones – just a cartilage in the middle. It seemed to calling for something to be wrapped in. Since banana leaves were far from being an option (quite a common choice for grilled stingray), I decided to go with horseradish leaves.


  • Stingray
  • Horseradish leaves
  • Zucchini
  • Salt’n’pepper
  • Olive oil

As simple as that – season fish with salt’n’pepper, drizzle some olive oil, wrap in leaves and grill, giving it maximum 5 minutes per side.

Slice zucchini to your liking, season with salt’n’pepper, drizzle with oil and lay on the grill, giving it as much time as it takes for the fish.

Unwrap the leaves and serve with a side of grilled zucchini. Or go with whatever you like – fresh green salad, tomatoes tossed with basil, grilled bell peppers. Anything that wouldn’t drown the delicacy of stingray.

I always eyed this fish suspiciously. Now I have it on my favourites list for grilling. Another reason to love it besides its delicate texture and flavour is the absence of bones. Enjoy!

Bon appétit!

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