Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.
I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.
Recipe information
Yield
Makes 4 servings
Ingredients
Mango pico de gallo
Red chile horseradish
Grilled oysters
Preparation
For mango pico de gallo:
Step 1
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:
Step 2
Stir together the ingredients in a small bowl.
For grilled oysters:
Step 3
1. Heat your grill to high.
Step 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).
Step 5
3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
