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Categories:
rice vinegar freshly squeezed lime juice honey red onion serrano chile fresh chives fresh cilantro tarragon kosher salt oysters
Viewed: 45 - Published at: 9 years agoIngredients
- 1/3 cup rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon clover honey
- 2 tablespoons finely diced red onion
- 1 small jalapeno or serrano chile, seeded and finely diced
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh tarragon
- Kosher salt and freshly ground black pepper
- 20 oysters, scrubbed
Method
- Heat the grill to high for direct grilling.
- Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl.
- Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
- Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out.
- Add the liquid back to the bottom shell with the oyster.
- Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes.
- Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.
- Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
