Wood-Grilled Oysters in Chipotle Vinaigrette

Wood-Grilled Oysters in Chipotle Vinaigrette
Wood-Grilled Oysters in Chipotle Vinaigrette
It used to be that you could buy and eat oysters only in months with an "R" in them. That's because during the summer months of spawning, wild oysters develop an "off" flavor. Transporting oysters in hot weather, before the days of refrigerated trucks, was also problematic. Today, about 80 percent of oysters are farm-raised in submerged nets, dining on plankton in carefully controlled marine environments. They spawn at different times during the year, so there's always a variety available that's good to eat. When ready, they're harvested and shipped by air to seafood markets. If you're not comfortable shucking oysters at home, have the fishmonger shuck them for you and ask him or her to give you a half shell for each oyster. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle chile in the vinaigrette.
  • Preparing Time: -
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  • Served Person: Serves 6
Shellfish Vegetable Appetizer Cocktail Party Fourth of July Father's Day Backyard BBQ Seafood Oyster Summer Grill Party Chile Pepper Advance Prep Required Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 2/3 cup olive oil
  • 3 tablespoons sherry vinegar
  • 2 canned chipotle chiles in adobo sauce, very finely chopped
  • 2 tablespoons adobo sauce from the can
  • 36 oysters, shucked, on the half shell
  • 1 cup hickory or mesquite chips soaked in water for 1 hour for a charcoal grill, or 1/2 cup dry wood chips in a smoker box or an aluminum foil packet poked with holes for a gas grill
  • Carbohydrate 18 g(6%)
  • Cholesterol 150 mg(50%)
  • Fat 31 g(48%)
  • Fiber 1 g(3%)
  • Protein 29 g(58%)
  • Saturated Fat 5 g(24%)
  • Sodium 800 mg(33%)
  • Calories 468

Preparation 1. Prepare a hot fire in a grill. 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.) 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl. 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table. From 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.

Preparation 1. Prepare a hot fire in a grill. 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.) 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl. 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table. From 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.

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