Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish

4.8(12)

by Bobby Flay·published 2015-05-17

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AmericanAppetizer

Servings

4 servings

Total time

—

Calories / serving

361 kcal

Ingredients (12)

serves

1 ripe mango, peeled, pitted, and cut into very small dicemango
1/2 red onion, peeled and cut into very small dicered-onion
1 small jalapeno, cut into very small dicejalapeno
1 lime, juicedlime
2 tablespoons extra-virgin olive oilolive-oil
2 teaspoons honeyhoney
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground peppersalt-and-pepper
1/2 cup prepared horseradish, drainedprepared-horseradish
1 1/2 tablespoons ancho chili powder
Saltsalt
20 oysters, scrubbed welloyster

Instructions (3 steps)

01Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.
02Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.

Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

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