Grilled Oysters With Mango Pico de Gallo and Red Chile HorseRadish
Ingredients:Mango pico de gallo
1 ripe mango, peeled, pitted, and finely diced
1/2 small red onion, finely diced
1 jalapeño chile, finely diced
Juice of 1 lime
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Red chile horseradish
1/4 cup prepared horseradish, drained
1 tablespoon ancho chile powder
Grilled oysters
32 oysters, such as Blue Point or Malpeque, scrubbed
Directions:
Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill.
For mango pico de gallo: Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
For red chile horseradish: Stir together the ingredients in a small bowl.
For grilled oysters:
1. Heat your grill to high.
2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
Yield: Makes 4 servings.
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If there is one type of cooking I'm just in love with it's grilling. It could be because I love the outdoors. But even timeless favorites like burgers, steaks, ribs and kabobs can eventually get boring, so I'm always on the lookout for new and exciting recipes to test out on the grill.
I stumbled upon this recipe from master griller Bobby Flay and it sounds so simple but so fun that I just had to share it.
Oysters are not the first thing I think of when considering grilling, but I guarantee your mouth will be watering after you finish reading the recipe.
posted by Aunt Julia @ 5:00 PM
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