Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr 4 min
Prep:
30 min
Inactive:
30 min
Cook:
4 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 4 min
Prep:
30 min
Inactive:
30 min
Cook:
4 min
Yield:
4 servings
Level:
Easy

Ingredients

Mango Pico de Gallo:
Red Chili Horseradish:

Directions

Watch how to make this recipe.

Make 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.

Mix 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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Recipe courtesy of Bobby Flay

Grilled Oysters

Recipe courtesy of Michael Symon

Grilled Oysters

Char-Grilled Oysters

Recipe courtesy of 55 South

Grilled Oysters Athena

Recipe courtesy of Dawn Brown

Browse Reviews By Keyword