Flavourful Swaps - Grapefruit & Red Pepper Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and red pepper relish and return to the grill to be heated through. Prep Time: 15 minutes Cook Time: 15 minutes Makes 4 servings Grapefruit & Red Pepper Relish: 1 Tbs / 15 ml sunflower oil 2 Tbs / 20g finely chopped red onion 1 Tbs / 10g Schwartz for Chef Chopped Garlic in Oil 80g grapefruit segments, divided 2 Tbs / 25g finely chopped red pepper 1 Tbs / 15 ml honey ¼ tsp Schwartz for Chef Basil ¼ tsp Schwartz for Chef Sea Salt ? tsp Schwartz for Chef Cayenne Pepper 8 fresh oysters 2 tsp Schwartz for Chef Premium Parsley
1. For the relish, heat oil in a medium sauté pan on medium-high heat. Add onion and garlic; cook and stir on medium heat for 3 minutes or until softened. Add half of the grapefruit segments and red pepper; cook and stir for 30 seconds. Remove from the heat. Stir in the honey, basil, salt and red pepper. Set aside. 2. Grill oysters, flat-side up, over a medium-high heat for 3 to 5 minutes or until oysters begin to open. Discard any oysters that do not open. Remove oysters from the grill and remove the top shells. Loosen oysters from the bottom shells with paring knife. 3. Top each oyster with 1 tsp of the relish and 1 tsp of the remaining grapefruit segments. Grill oysters again for 3 to 5 minutes, or until heated through. Sprinkle with parsley. Serve immediately. Recipe courtesy of Schwartz for Chef from McCormick’s 2012 Flavour Forecast