Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish

Epicurious | 2004 by Bobby Flay, Bobby Flay's Grilling for Life

Mango pico de gallo
  • 1 ripe mango, peeled, pitted, and finely diced
  • 1/2 small red onion, finely diced
  • 1 jalapeņo 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 Ned's Island Oysters
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.

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