Paleo Sambal Stingray with Roasted Vegetables

Ingredients

• 4 each Stingray Fillets
• 4 tbsp Sambal Paste
• 2 tbsp Lime Juice
• 1 tbsp Coconut Aminos
• 1 cup Broccoli Florets
• 1 each Bell Peppers
• 1/2 each Red Onion
• 2 tbsp Coconut Oil
• 1/2 tsp Sea Salt

Instructions

1. 1In a medium bowl, combine the 4 tbsp Sambal Paste, 2 tbsp Lime Juice, and 1 tbsp Coconut Aminos. Place the 4 Stingray Fillets in the bowl and turn to coat them evenly with the marinade. Cover the bowl and let the stingray marinate for at least 20 minutes at room temperature.
2. 2Preheat your oven to 400°F (200°C).
3. 3Prepare the vegetables: cut the 1 cup Broccoli Florets into bite-sized pieces, slice the 1 Bell Peppers into strips, and cut the 1/2 Red Onion into wedges. In a large bowl, toss the broccoli florets, bell pepper strips, and red onion wedges with 2 tbsp Coconut Oil and 1/2 tsp Sea Salt until everything is lightly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 20 minutes, or until the vegetables are tender and slightly browned.
5. 5While the vegetables are roasting, prepare to cook the stingray. You can either grill or bake the marinated stingray fillets. If baking, place the marinated fillets on a baking sheet alongside the vegetables during the last 5-7 minutes of the vegetable roasting time. If grilling, cook the fillets over medium-high heat for 5-7 minutes per side. The stingray is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. 6Once the stingray and vegetables are cooked, remove them from the oven or grill. Let the stingray rest for 2 minutes before serving. Serve the cooked stingray fillets alongside the roasted vegetables.

Related Guides