Ingredients
24 Pacific oysters, in the half shell
FLAVOURED BUTTER:--
6 tbsp butter, softened
2 tsp fine chopped jalapeno
1 tsp minced garlic
1½ tbsp tequila
2 tsp chopped fresh coriander
2 tsp fresh lime juice
¼ tsp SIDS SALT & PEPPER
SALSA:--
450 g tomatoes, diced
2 tbsp spring onions, chopped
½ cup chopped red onion
1 tbsp fine chopped jalapeno
1 tbsp minced garlic
1 tbsp chopped fresh coriander
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp fresh lime juice
1 tbsp sugar
½ tsp SIDS SALT & PEPPER
Directions
FLAVOURED BUTTER: Place all butter ingredients, including SIDS SALT & PEPPER, in a food processor. Pulse until well blended then set aside in a bowl.
SALSA: Combine all salsa ingredients, including SIDS SALT & PEPPER and SIDS RASPBERRY VINEGAR, except oysters, in food processor. Pulse until coarsely chopped. Place salsa in serving dish then set aside.
Preheat grill with top oven rack about 15 cm from grill. Place oysters in 40x 25 cm baking pan. Top each oyster with 1 teaspoon butter mixture. Place under grill then cook 9-11 minutes until butter melts and edges of oysters just start to curl.
Remove oysters from baking pan. Place 4 oysters on each serving plate, spoon juices from baking pan and divide evenly among oysters.
