Ray Marsala


  • 6 tablespoons all-purpose flour, divided
  • 4 (4-ounce) Ray fillets
  • 2 tablespoons canola oil
  • 1/3 cup minced shallots (about 2)
  • 2 teaspoons minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons chopped fresh thyme
  • 1 cup fat-free, less-sodium chicken broth
  • ¼ cup Marsala wine or dry sherry
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


Heat a large skillet over medium-heat. Place 1/4 cup flour in a shallow dish. Dredge ray in flour. Coat pan with oil. Add ray to pan; cook 4 minutes on each side or until browned.

Remove ray from pan and keep warm in oven.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 1 tablespoon flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return ray to pan; cook 2 minutes or until desired degree of doneness,turning to coat. Sprinkle with salt and pepper.

Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

Recipe Details

Yield/Servings: Serves 4

Recipe Source

Shirley A. Estes, Executive Director, Virginia Marine Products Board

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