Chesapeake Ray with Mushroom Crust


  • 24 ounces Chesapeake Ray Filet, Cut into 4 serving pieces
  • 2 ounces dried and powdered mushrooms
  • 1 tablespoon vegetable oil
  • Salt and pepper


Wash and trim the filets.  Remove the skin.  Season with salt and pepper and coat with mushroom powder.

Heat the oil in a non-stick pan and sear the filets, cut side down, until browned.

Turn the filets gently and brown on the second side.

Recipe Details

Yield/Servings: Serves 4

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