Bronzed Sea Bass

Flounder en papillotte

Grilled Shrimp in Garlic

Caribbean Shrimp Skewers

Grilled Shrimp Remoulade

Smoked Crabs

Grilled Lobster

Grilled Oysters

Grilled Salmon

Fish Tacos

Grilled Fish-of-the-Day

Smoked Tuna

Smoked Tuna Dip

Oriental Salad with Grilled Tuna

Grilled Oysters

We first discovered Grilled Oysters at Drago's Restaurant in Metairie (and New Orleans) and it was love at first bite. They are succulent, garlicky, but have a real smokey flavor as well. They're easy and they're fast. The only problem is - how to open them?!

We like to shuck fresh Gulf oysters the same hour that we put them on the grill. "We" means usually Katie and Dad. They shuck a dozen or so, then grill a dozen or so, then eat a dozen or so...then start over from the beginning.

This dish is a GREAT party starter because it is a fun way to keep a crowd engaged until everyone arrives. As an appetizer, a half-sack of oysters will keep about 10-15 people occupied for about an hour. Chill down a cooler of your favorite beer and Pinot Grigio, light the fire, and sit back!

Grilled Oysters (Sauce)

1 cup good, extra-virgin olive oil

2 sticks salted butter (don't use the low-fat kind)

6 cloves of garlic, pressed or minced fine

1 tsp onion powder

1Tbs fresh parsley, chopped fine

1/4 cup freshly grated parmesan cheese

dash of Crystal Hot Sauce

1/2 sack fresh oysters

Combine all ingredients in a sauce pan and heat over low fire until it starts to bubble. Immediately remove from the heat and keep warm, but not simmering as long as you continue to roast the oysters.

Put about 1 dozen just-opened oysters on the half-shell on the grill over medium heat. Start them over the hot side of the grill, and immediately add about 2 Tbs of the sauce to each shell right on top of the raw oyster.

When they start to bubble, move to the cool side of the grill (leaving the lid open, so you can watch them). As soon as the frilly edge of the oyster begins to curl up, plate them onto a serving platter with a 1/2 inch of rock salt in the bottom (it stabalizes the oyster shells). Eat them quick! Before they cool off! Rinse and Repeat.

Many people like oysters raw, called "on the half-shell," so doneness is not an issue - it's all about the sauce!
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