Chipotle Oysters


  • 1 dozen Wild Rhode Island oysters (choice/large)
  • Canola oil, to cook
  • 1 small red onion, minced
  • 1 tablespoon chipotle puree (chipotle in adobo and pureed)
  • 1 clove garlic, minced
  • 2 ripe Roma tomatoes or 2 whole canned Napoli tomatoes, fine diced
  • 2 teaspoons lime juice
  • Sea Salt and fresh cracked black pepper, to taste


On a hot grill, place the oysters and grill until they open, 5 to 8 minutes. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the garlic and cook 1 minute. Add the chipotle and tomatoes. Add vinegar and season. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of fresh seaweed.