Although I love my oysters fresh, unadulterated, and usually of the Kumamoto, Hog Island, or New Zealand variety, I do have the occasional craving for a plump BBQ’ed oyster with all the fixin’s….after spotting this Bobby Flay recipe, the ingredient list seemed too interesting to pass by….I found the mango pico de gallo easily enjoyed by the spoonful…..
MANGO PICO DE GALLO
- 1 ripe mango, peeled, pitted, and cut into very small dice
- 1/2 red onion, diced
- 1 small jalapeno, cut into very small dice
- 1 lime, juiced
- 2 TBSL EVOO
- 2 tsp honey
- 2 TBSL chopped cilantro leaves
- 1/2 cup prepared horseradish, drained
- 1 TBSL sriracha sauce
- 20 large grilling oysters, scrubbed clean
Mix together the 1st 7 ingredients in a medium bowl. Season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before using.
Mix together the horseradish and sriracha in a small bowl.
Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill (making sure grill is extra hot beforehand) and close the cover, and grill until oysters pop open, about 3 to 4 min. You may cool and shuck those that do not. Place a TBSL of the Mango Pico de Gallo on top of each oyster and top with a bit of sriracha horseradish.
(Adapted from a recipe from Bobby Flay)