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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 dozen wild rhode island oysters (choice/large) |
canola oil, to cook |
1 small minced red onion |
1/2 tablespoon chipotle puree (chipotle in adobo and pureed) |
2 ripe roma tomatoes or 2 whole canned napoli tomatoes, fine diced |
1 tablespoon rice vinegar |
salt and black pepper, to taste |
Directions:
1. On a hot grill, place the oysters and grill until they open, 5 to 8 minutes. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the chipotle and tomatoes. Add vinegar and season. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of fresh seaweed.
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