Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter

Name: Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters chopped fresh cilantro leaves; 4 smalls jalapeño chiles; 1 teaspoon kosher salt; 6 servings Kosher salt; 2 Tbsps fresh lime juice; 2 Tbsps lime zest; 36 small to medium Apalachicola oysters; 3 Tbsps peanut oil; 0 teaspoons freshly ground pepper; 237 milliliters unsalted butter, softened

Baked 13 Mile Oysters with Jalapeño, Lime, and Cilantro Butter is a gluten free, fodmap friendly, and pescatarian recipe with 6 servings. One serving contains 343 calories, 1g of protein, and 38g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have kosher salt, jalapeño chiles, apalachicolan oysters, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Shuck oysters. Discard the top shell; keep oysters in the deeper bottom shell. Arrange oysters over kosher salt in a jellyroll pan.

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Kosher Salt

Oysters

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Frying Pan

Heat oil in a small skillet over high heat.

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Cooking Oil

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Frying Pan

Add jalapeos, and cook 2 to 4 minutes, turning occasionally, until skin is golden and blistered.

Transfer jalapeos to a small bowl, and cover with plastic wrap.

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Wrap

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Plastic Wrap

Bowl

Let stand 5 minutes.

Peel and seed jalapeos; finely chop, and place in a medium bowl.

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Bowl

Add lime zest and next 5 ingredients, stirring to combine. Top each oyster with 1/2 teaspoon butter mixture. (Store remaining butter in refrigerator.)

Ingredients you will need

Lime Zest