Broiled Oysters With Salsa
Published November 14, 2000
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 medium tomatoes
Rock salt
¾ cup finely diced fresh Anaheim chilies
1 ½ tablespoons minced white onion
½ teaspoon minced garlic
2 tablespoons finely chopped cilantro, plus extra for garnish
Salt
24 oysters, opened and on the half shell
⅓ cup sour cream
Nutritional analysis per serving (6 to 8 servings)
10 grams carbs; 81 milligrams cholesterol; 150 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 471 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds. Rinse under cool water, and remove skins. Halve tomatoes, discarding pulp and seeds, and cut into ⅛-inch dice; there should be about ¾ cup.
- Step 2
Line a serving platter with a layer of rock salt, and set aside.
- Step 3
In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro. Season with salt to taste.
- Step 4
Preheat broiler with rack 6 inches under heating element. Place oysters in broiling pan, and broil 1 minute. Transfer to prepared platter. Top each oyster with small spoonful of salsa, and dab of sour cream. Garnish platter with sprinkling of cilantro, and serve immediately.
Private Notes