Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish
You can never have too many American recipes, so give Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish a try. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 132 calories, 2g of protein, and 8g of fat per serving. This recipe serves 4. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 4 minutes. Head to the store and pick up onion, horseradish, honey, and a few other things to make it today.
Watch how to make this recipe.
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.