Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
1/4 cup prepared horseradish, drained |
1 tablespoon ancho chile powder |
32 oysters, such as blue point or malpeque, scrubbed |
Directions:
1. 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.
2. For red chile horseradish: Stir together the ingredients in a small bowl.
3. For grilled oysters: 1. Heat your grill to high.
4. 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).
5. 3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
6. Nutritional Analysis (per serving with 2 tablespoons pico de gallo) Calories: 203 Protein (gm): 9 Carbohydrates (gm): 22 Total Sugar (gm): 13 Total Fat (gm): 10 Saturated Fat (gm): 1.8 Cholesterol (mg): 59 Sodium (mg): 375 Fiber (gm): 3 Nutritional analysis provided by Bobby Flay's Grilling for Life Bobby Flay's Grilling for Life by Bobby Flay Scribner
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