Ingredient: lime juice

Grilled Oyster

Broiled Oysters with a Sriracha Lime Butter

Live on the wild side and try this Broiled Oysters with a Sriracha Lime Butter recipe. Although many love oysters raw, sometimes a grilled oyster is a nice change. These oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through.

According to Melissa V, who submitted this recipe to Food52.com, this recipe is so easy and the quick blast of heat concentrates the oysters’ brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook the flavorful butter melts and poaches the plump little bivalves. Try this butter on clams, fish, shrimp, crab and even corn. Melissa V notes that the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter.

Grilled Oyster
Broiled Oysters with a Sriracha Lime Butter
Print Recipe
Servings
2 dozen
Servings
2 dozen
Grilled Oyster
Broiled Oysters with a Sriracha Lime Butter
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
  1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid
  2. Meanwhile, heat the broiler until very hot.
  3. Toss each oyster with a dollop of butter. 
  4. Broil for 3-4 minutes. 
  5. Enjoy! But be careful as the shells will be very hot.
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cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
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