Grilled Oysters with Thai Basil Pesto, Ponzu, and Grilled Pineapple
Grilled Oysters with Thai Basil Pesto, Ponzu, and Grilled Pineapple
Directions
- Pre heat chargrill to high.
- Thaw oysters and place on baking sheet.
- Combine soy sauce, lemon, lime, and orange juice, bonito flakes, mirin, and brown sugar in small pot, bring to a boil and remove from heat. Allow to cool.
- Peel pineapple, grill over medium high heat until it starts to caramelize, allow to cool. Cut into a brunoise making sure to eliminate the hard core. Set aside.
- In a blender combine the thai basil, sesame oil, canola oil and pulse until fairly smooth. If necessary, add a pinch of water to get the mixture moving. Stop when smooth and add the sunflower seeds, pulse just a few times to mix in. Set aside.
- Top oysters with the thai basil pesto mix and the grilled pineapple, place on grill and cook for 5-7 minutes or until flesh starts to curl and liquid is bubbling. Remove to serving platter and serve with ponzu on the side.
Ingredients
- 12 ea Empire’s Treasure® Oysters, 1/2 shell
- 2 tbsp kikkoman soy sauce
- 1/2 ea Peak Fresh Produce® Lemon(s), juiced
- 1/2 ea Peak Fresh Produce® Lime(s), juiced
- 1/2 ea Peak Fresh Produce® Orange(s), juiced
- 1 tsp Bonito Flakes
- 1 tsp Kikkoman® Mirin
- 1/2 tsp Domino® Brown Sugar
- 1/4 cup golden pineapple, peeled, grilled and cut into brunoise
- 1/2 cup Peak Fresh Produce® Fresh Thai Basil
- 1/2 tsp Roland® Sesame Oil
- 1 tsp Silver Source® Canola Oil
- 1 tsp Magellan® Sunflower Seeds
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
