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.