Recipe Roundup: Sigona’s Persian Lime Olive Oil

Zesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This flavored oil will take your recipe to the next flavor dimension.

Keep scrolling to view all our serving suggestions for this awesome, infused oil.

Bánh Mì with Sriracha-Lime Aioli and Vietnamese Pickle
Bánh Mì with Sriracha-Lime Aioli and Vietnamese Pickle

Bánh Mì with Sriracha-Lime Aioli and Vietnamese Pickle

Note the prep time for both the chicken and the pickle, but it’s worth the wait – trust us! The Bánh Mì has an interesting story of origin, having to do with the French occupation of Vietnam, but the sandwich was made famous when Le Vo moved from Vietnam to San Jose, Calif., and opened Ba Le Bakery in 1982. The pickle is really what makes a Bánh Mì a Bánh Mì, but our Sriracha-lime aioli is what makes our take on this sandwich simply irresistible! Inspired by Andrea Nguyen of Viet World Kitchen. Serves about 4.

Vietnamese Daikon & Carrot Pickle (Do Chua)

  • 1 carrot
  • One daikon radish, about a ½ to ¾ lb. (look for daikon with about a 2-inch diameter)
  • 1/2 tsp salt
  • 1 tsp, plus 1/4 cup granulated sugar, divided
  • 1/2 cup water, lukewarm
  • 2/3 cup distilled white vinegar


  • 1.5 to 2 lb. boneless, skinless chicken thighs
  • 2 tsp Sigona’s Roasted Japanese Sesame Oil
  • 1 tsp minced garlic
  • 1/4 tsp Chinese Five Spice
  • 2 Tbsp honey
  • 2 Tbsp Hoisin sauce
  • 1 ½ Tbsp soy sauce
  • 1 Tbsp ketchup

Sriracha-Lime Aioli:

Sandwich Toppings:

  • Sandwich rolls or a wide baguette, such as bolillo buns; nothing too fancy
  • Soy sauce or liquid aminos, for splashing
  • Sliced cucumber
  • Fresh cilantro and/or other fresh herbs
  • Sliced jalapeño

Prepare the pickle: Peel both the carrot and the daikon. Cut into matchsticks about 3 inches long and about as wide as the fattest part of a chopstick; place in a bowl. Add the salt and 1 tsp of the sugar. Using your hands, massage the carrot and daikon for about 3 minutes. This expels the water and softens the veg. They’re perfectly softened when you can bend a daikon matchstick in half and make the ends touch without snapping the stick. Drain the mixture and rinse; press to remove excess water. Return mixture to bowl or a jar.

In a large measuring cup or bowl, whisk the remaining sugar with the vinegar and until dissolved. Pour the mixture over the vegetables (it should cover the vegetables). Allow the mixture to marinate for at least 1 hour before serving. It will keep in the fridge for up to 4 weeks.

Prepare the chicken: Trim and flatten the thighs. Place the chicken in a glass baking dish or a large zip-top bag. In a bowl, whisk together all the remaining ingredients then pour over chicken. Allow to marinate in the fridge at least 3 hours, or up to 1 day, before grilling.

Allow chicken to return to room temperature before grilling. Preheat an outdoor grill or indoor grill pan over medium-high heat. Grill the chicken about 3 to 4 minutes a side or until cooked through (165°F)

Allow to rest about 5 minutes then slice against the grain. Keep warm until ready to use.

Prepare the rolls: Preheat an oven to 325°F. Bake the sandwich rolls for about 8 minutes until the outside is crisp and they sound hollow when tapped. Allow to cool before serving.

Meanwhile, prepare the aioli: In a blender or a mixing cup for an immersion blender, add the egg, sriracha, and salt. While the blade is running, slowly drizzle in the oil; continue blending until the mixture is emulsified. Set aside.

To Build the Bánh Mì: Drain servings of the pickle and pat dry. Without slicing all the way through, slice the rolls lengthwise (leave a hinge). Scoop out a little of the bread (to better fit ingredients inside, my dear!), then spread some of the aioli all over the inside of the roll then lightly dash a bit of soy sauce or liquid aminos on top. Layer on the chicken, the pickle, the cucumber, jalapeño and the herbs. Close up that Bánh Mì, serve remaining aioli on the side and dig in!

Persian Lime & Cardamom Olive Oil Cookies

Persian Lime & Cardamom Olive Oil Cookies

These fragrant tea cookies are delicious and loved by grownups and children alike! Makes about 30 cookies.


Directions: Preheat oven to 350°F.

To a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour, baking powder, cardamom and salt. Add the dry ingredients to the wet ingredients in three additions, beating in between additions until no dry flour remains. The mixture will be thick and sticky.

Scoop rounded mounds of dough onto a greased or parchment-lined cookie sheet using approximately 3 teaspoons of dough per cookie and placing at least 1 1/2″ apart. Bake in the center of the oven for 12 to 15 minutes or until the bottom edges are just lightly browned (keep a close watch). Allow to rest on the tray for 2 minutes before removing to a cooling rack.

Chinese Chicken Salad featuring Sigona's Honey Ginger White Balsamic Vinegar, Roasted Sesame and Sigona's Persian Lime Olive Oil Vinaigrette
Chinese Chicken Salad with a Honey Ginger, Roasted Sesame and Persian Lime Vinaigrette

Chinese Chicken Salad with a Honey Ginger, Roasted Sesame and Persian Lime Vinaigrette

Light, flavorful and packed with good veggies, this salad is fantastic as a main entree for lunch or dinner. For more substance and protein, toss in up to two cups of cooked quinoa in with the greens. Serves about 4.

For the dressing:

For the salad:

  • 2 cooked chicken breasts (we like them grilled)
  • About 1/2 to 3/4 of a head of red leaf lettuce, torn to bite-sized pieces (may use romaine if desired)
  • 1/2 to 1 cup shredded red cabbage
  • About 3 oz. baby spinach
  • 1 carrot, cut into matchsticks
  • 2 to 4 green onions, sliced on the bias
  • 1/4 cup cilantro leaves (optional)
  • 1/4 cup blanched, sliced almonds (look for them in our dried fruit & nut section)

Directions: Prepare the vinaigrette by whisking together all the ingredients in a small bowl. Set aside to allow the flavors to meld together.

In a large bowl, add the lettuce, spinach, cabbage, carrot, green onions and cilantro leaves, if using.

Slice the cooked chicken into long strips and place in a bowl. Add 2 tablespoons of the vinaigrette to the chicken and toss to coat.

Drizzle 2 tablespoons of the vinaigrette over the greens and toss, toss, toss to coat well. Transfer the greens to a serving bowl or dish.

Arrange the sliced chicken on top of the salad, sprinkle with almonds and serve. Offer the remaining vinaigrette on the side.

Honey Ginger Sesame Marinade

This marinade is perfect for chicken, seafood or pork…it’s mouthwatering! Try marinating the chicken you use in your Chinese Chicken salad for an added burst of flavor!


  • ¼ cup honey ginger white balsamic
  • 2 Tbsp toasted sesame oil
  • 1 tsp. minced fresh garlic
  • 2 Tbsp tamari soy sauce

Directions: Thoroughly combine the ingredients and use to marinate one pound of chicken, pork or shrimp.

Marinated Bell Pepper Salad with Sigona's Persian Lime Olive Oil and Queso Fresco
Marinated Bell Pepper Salad with Persian Lime Olive Oil and Queso Fresco

Marinated Bell Pepper Salad with Persian Lime Olive Oil and Queso Fresco

This is a simple salad that can be served as an appetizer or alongside fresh fish or Mexican fare. We love how the Persian Lime olive oil gives this dish a fresh factor, and how the queso fresco provides the right amount of a briny salt and creamy comfort. Inspired by Cooking from the Farmers’ Market. Serves 2 to 4.


  • 1 Tbsp. white wine vinegar
  • 3 Tbsp. Sigona’s Persian Lime Olive Oil
  • Black pepper, to taste
  • 1 red bell pepper, seeded and cut into strips about 1/8” wide
  • 1 yellow bell pepper, seeded and cut into strops about 1/8” wide
  • 2 to 4 Tbsp. crumbled queso fresco

Directions: In a large bowl, whisk together the vinegar and oil until emulsified. Add the pepper strips and toss to coat. Allow to marinate, tossing occasionally, for at least 30 minutes.

To serve, pile the marinated peppers on a large serving dish or individual plates; drizzle remaining marinade on the peppers. Sprinkle on as much crumbled queso fresco as desired. Season to taste with black pepper.

Persian Lime Aioli

This aioli is perfect as a dip for our prawns, sprinkled with a little chopped cilantro! You can also use it a dip for chicken strips…simply slice a chicken breast in thin strips, dust lightly with flour, saute to cook and dip away! Makes about 1 cup of aioli.


  • 2 fresh garlic cloves, minced
  • ½ tsp. coarse sea salt
  • 1large egg yolk
  • 1 Tbsp fresh lime juice
  • 2/3 cup safflower oil (or other neutral vegetable oil)
  • 1/3 cup Persian Lime extra virgin olive oil

Directions: Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, slowly pour in the Persian Lime extra virgin olive oil in a thin stream.  Taste and finish with more salt if necessary.

Coconut curry cauliflower rice using Sigona's Persian Lime Olive Oil
Coconut Curry Cauliflower Rice

Coconut Curry Cauliflower Rice

A quick and easy side for traditional Indian dishes. Serves 2 to 4.


  • 1 Tbsp Sigona’s Persian Lime Olive Oil
  • Half a large red bell pepper, seeded and diced
  • Half a yellow onion, diced
  • 2 1/2 cups cups cauliflower rice, about 10 oz. (recipe above)
  • 1 1/2 Tbsp coconut milk (full fat)
  • 1/2 Tbsp curry powder
  • 1 tsp curry paste
  • Half a lime, quartered, for serving
  • salt and pepper, to taste

Directions: Heat oil in a large nonstick skillet over medium heat. When hot, add the pepper and onion and sauté for about 4 to 5 minutes or until onions are translucent.

Add cauliflower rice, coconut milk, curry powder and curry paste to the skillet. Stir together to incorporate ingredients; season with salt and pepper, to taste.

Allow mixture to cook, stirring occasionally, until heated through, about 5 minutes. Transfer to a serving dish and serve with lime wedges to squeeze for a final layer of flavor.

Persian Lime, Ginger & Soy Dipping Sauce for Artichokes
Persian Lime, Ginger & Soy Dipping Sauce
for Artichokes

Persian Lime, Ginger & Soy Dipping Sauce for Artichokes

This dip is packed with bright, fresh flavor. It’s particularly delightful with a boiled or steamed artichoke that’s served chilled. Serves 1 to 2.

• 1/4 cup plain Greek yogurt, such as Fage
• 2 Tbsp Sigona’s Persian Lime Extra Virgin Olive Oil
• 1 tsp finely grated fresh peeled ginger
• 2 tsp soy sauce
• 1/2 tsp lime zest (optional)
• Salt and pepper, to taste

Directions: Either whisk briskly or use a food processor to mix together all ingredients until well blended and smooth.

Thai Peanut Zoodles with Carrot and Bell Pepper featuring Sigona's Persian Lime Olive Oil, a gluten-free dish.
Thai Peanut Zoodles with Carrot and Bell Pepper

Thai Peanut Zoodles with Carrot and Bell Pepper

You’ll be so pleased with how this turns out. Not only is it a healthier, low-carb and gluten-free “noodle” dish, but it’s still packed with amazing Thai flavors and just a hint of spice, which you can knock up or down, if you wish. Serves about 4.


  • 3 zucchini
  • 2 large carrots
  • 1/2 a red bell pepper
  • 1/4 cup creamy peanut butter
  • 3 Tbsp. soy sauce
  • 2 1/2 Tbsp. hoisin sauce
  • 2 tsp. lime juice
  • 2 tsp. Sigona’s Roasted Sesame Oil
  • 1 to 2 cloves garlic, minced
  • 1/4 tsp. ground ginger
  • A pinch or two red pepper flakes, to taste
  • 2 Tbsp. Sigona’s Persian Lime Olive Oil

For serving:

  • Sesame seeds, for serving
  • A couple green onions, sliced on the bias, for serving
  • Chopped fresh cilantro, for serving (optional)
  • Roasted peanuts, for serving (optional)

Directions: Using your favorite gadget for spiralizing, spiralize the zucchini and carrot; set aside. Julienne the pepper; set aside.

In a medium bowl, whisk together the peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, garlic, ginger and red pepper flakes (to taste).

Heat olive oil in a large sauté pan over medium heat. Add the zucchini, carrots and bell pepper. Season with salt and pepper; cook for about 5 minutes or until the “noodles” are a bit tender but still have a little crispness; like al dente pasta. Using tongs, remove the veggies from the pan.

Wipe out the pan and return to the stove over medium heat. Add the whisked sauce and cook for about 1 minute. Add the “noodles” to the sauce and toss to coat.

To serve, use tongs to grab a portion of the noodles; twist as you plate to create a swirl-like pile of noodles onto individual serving plates. Top with sliced green onions and sesame seeds. Add a little cilantro and roasted peanuts, if desired.

Organic Kale and Mandarin Salad with a Honey-Ginger Vinaigrette   
Organic Kale and Mandarin Salad with a Honey-Ginger Vinaigrette

Organic Kale and Mandarin Salad with a Honey-Ginger Vinaigrette        

This simple, bright and fresh salad is delicious with its sweet, tangy vinaigrette made with our Honey-Ginger White Balsamic — one of our favorite infused balsamics! Kale and citrus are so flavorful on their own that this salad only needs a few ingredients. The crispness of the kale is nicely balanced with the creaminess of the avocado. Serves 2 to 4. 



  • 1/2 bunch organic kale, stems removed, leaves roughly chopped to bite-size pieces
  • 2 to 4 mandarins or other small orange citrus fruits, peeled and segmented
  • 1 medium avocado, cubed
  • 2 to 3 Tbsp. sliced or slivered almonds
  • 3 to 4 Tbsp. crumbled Feta or goat cheese
  • Optional: Sesame seeds, for sprinkling

Directions: Together in a small bowl, whisk together the shallot, garlic, Dijon, soy and balsamic. While whisking, drizzle in the olive oil to emulsify (thicken) the mixture. Season with salt and pepper; set aside.

Place the kale in a large bowl. Add the citrus and avocado then toss gently to mix. Add about half of the vinaigrette and toss gently until well coated.

If serving in a large bowl, sprinkle with almonds, cheese and sesame seeds, if using. If serving on individual plates, equally divide the salad among plates and then sprinkle with toppings. Serve remaining vinaigrette on the side.

Grass-Fed Beef Lettuce Cups with Ginger, Garlic, Basil and Green Onion featuring Sigona's Persian Lime Olive Oil
Grass-Fed Beef Lettuce Cups with Ginger, Garlic, Basil and Green Onion

Grass-Fed Beef Lettuce Cups with Ginger, Garlic, Basil and Green Onion

The aromatics, the ginger and garlic, for example, in this dish are so inviting and mouth-watering. If you wanted to kick the heat up a notch, sauté your favorite spicy chili with the onions. Makes about 6 lettuce cups.  


  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Basil Oil or Sigona’s Persian Lime Oil or Sigona’s Garlic Oil!)
  • About a 1/4 of an onion, diced
  • 1 lb. ground grass-fed beef
  • Salt and pepper, to taste
  • 1 tsp. grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp. fresh lime zest
  • 1 tsp. fresh lime juice
  • About 1/4 cup minced fresh cilantro or to taste
  • 3 to 4 basil leaves, finely chopped
  • 4 to 6 large leaves from a head of Pescadero-grown Suncrest™ Bibb lettuce, separated
  • Optional: 2 green onions, thinly sliced on the diagonal
  • Optional: Sriracha or other hot/chili sauce

Directions: Heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until onions have softened and are translucent, about 4 minutes. Add the beef and cook, breaking up the large pieces, until cooked through. Get it good and browned — the brown is where the flavor is!

To the cooked beef add the ginger and garlic, stirring for about 2 minutes. Remove from heat and stir in the lime zest, juice, cilantro and basil.

To serve, scoop even amounts of the beef into individual lettuce leaves. Top with green onions and dress with Sriracha, or other sauce, if desired.

Grilled Corn, Chicken & Black Bean Salad on a Bed of Leafy Greens
Grilled Corn, Chicken & Black Bean Salad on a Bed of Leafy Greens

Grilled Corn, Chicken & Black Bean Salad on a Bed of Leafy Greens

This is definitely a salad for summer! Grilling the chicken is a great way to add more flavor to this dish, and it keeps your kitchen cool in the summer heat. This is an easy recipe to serve to a crowd as it’s easily doubled. Keep in mind you can serve it sans the chicken, too. Adapted from Every Day with Rachael Ray. Serves 2 to 4.


  • 2 ears fresh corn, shucked
  • 1 1/2 Tbsp. Sigona’s Persian Lime Olive Oil (Mix it up! If you’re looking for a little heat, try Sigona’s Baklouti Green Chili Oil or Sigona’s Red Chili Harissa Olive Oil)
  • 1 tsp. fresh lime juice
  • 1 tsp. chili powder
  • Salt and pepper, to taste
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 bunch radishes, trimmed and thinly sliced
  • 2 Roma tomatoes, seeded and cubed
  • 2 green onions, thinly sliced on the diagonal
  • 3 Tbsp. chopped cilantro
  • 2 cooked chicken breasts, sliced lengthwise into strips — we prefer them grilled
  • 3 to 4 big handfuls of mixed greens, spinach or arugula
  • 2 oz. crumbled Feta or Queso Fresco
  • 1 avocado, cubed

Directions: Preheat a grill to medium. Add the corn and grill, rotating every couple minutes, until charred in spots, about 10 minutes. Let cool completely. If you need to grill the chicken, do it now.

In a large bowl, whisk together the olive oil, lime juice, chili powder and half the salt. Carefully slice the corn kernels from the cobs and transfer to the bowl. Add the beans, radishes, tomatoes, green onions and cilantro; toss well.

Divide the greens among 2 to 4 plates. Top with the corn mixture and lay strips of cooked chicken on top. Lastly, add on a few cubes avocado and a sprinkling of crumbled cheese. Season with black pepper, if desired.

Parchment Packet Chicken & Mango Baked with Jalapeño and Sigona’s Honey Ginger Balsamic
Parchment Packet Chicken & Mango Baked with Jalapeño and Sigona’s Honey Ginger Balsamic

Parchment Packet Chicken & Mango Baked with Jalapeño and Sigona’s Honey Ginger Balsamic

Parchment-packet baking infuses the chicken with the flavors in which its wrapped, creating a fantastic taste explosion. Clean up is easy, too, which might be the best part. You can substitute fish for the chicken; snapper or salmon would work well. Adapted from Martha Stewart. Serves 4.


  • 1 Kent mango, peeled, pitted, and cut into 1/4-inch wedges
  • 8 chicken cutlets (about 1 3/4 lbs. total)
  • 4 tsp. Sigona’s Honey Ginger Balsamic, divided
  • 1/3 cup fresh cilantro leaves
  • 1 medium jalapeño, thinly sliced (shake the seeds out, or leave them in for more heat)
  • Salt and pepper, to taste
  • 2 Tbsp plus 2 tsp Sigona’s Fresh Press Persian Lime Olive Oil, divided
  • 4 Lime wedges, for serving
  • 4 (18-inches long) sheets of parchment paper

Directions: Preheat oven to 400°F.

Dice 4 of the mango wedges and set aside.

Place an equal amount of the remaining mango wedges in the center of each of the four parchment sheets, running lengthwise. Top each with 2 chicken cutlets, some jalapeño and cilantro; season with salt and pepper. Drizzle on top of each 2 teaspoons olive oil and 1 teaspoon balsamic.

Bring the long sides of the parchment together and fold down three times, creating a seam. Fold the ends a couple times in and tuck them under, creating neat packets.

Place the packets on a rimmed baking sheet and bake for 18 to 20 minutes, or until chicken is cooked through.

To serve: Place the packets on dinner plates, slice open along the seam with scissors. Top each with a little diced mango and a lime wedge.

 Local Heirloom Cantaloupe Gazpacho using orange-flesh melons or cantaloupe
Local Heirloom Cantaloupe Gazpacho

Local Heirloom Cantaloupe Gazpacho

Gazpacho is a simple, often fruit-based soup that’s served chilled. It’s refreshing, light and great for summer parties, either in soup bowls or in smaller cups as an appetizer. Makes 4 to 6 larger servings.


Directions: Halve the melon, scoop out and discard the seeds. Slice the melon from the rind, and then cut the fruit into chunks.

Peel the cucumber, slice in half lengthwise and scoop out the seeds. Chop the cucumber into chunks.

To a blender or food processor, add the melon, cucumber, water, shallot and salt. With the blender running, pour in the olive oil. Blend until the mixture is smooth or until you reach your desired consistency.

Pour gazpacho into 4 to 6 soup bowls. Season each dish with salt and pepper, drizzle on a bit of balsamic and garnish with ribbons of mint or basil. Enjoy chilled.

Tropical Coconut & Lime Shrimp with Mango and Mini Sweet Peppers

The enticing and tropical-vacation-type scents of coconut and lime that waft through the house while cooking this dish will bring the whole family to the table. This is a quick weeknight meal that’s dairy-free and gluten-free, and you can easily use cauliflower rice for the base if you’re grain-free! Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.


  • 1 lb. wild Patagonian red shrimp (about 20-24 shrimp; they come shelled and deveined)
  • 2 Tbsp Sigona’s Persian Lime Olive Oil
  • Sea salt, to taste
  • A Pinch or two red pepper flakes
  • 1/2 cup Sigona’s Coconut Balsamic
  • 3 mini sweet peppers, seeded and julienned
  • 1/3 cup chopped red onion
  • 1 mango, peeled and chopped
  • Chopped fresh cilantro, for garnish
  • Cooked rice or cauliflower rice, for serving

Directions: In a large bowl, toss the shrimp with the olive oil, salt and red pepper flakes. Allow to sit for about 5 minutes.

Heat a large skillet (non-stick preferred) over medium-high heat. Add the balsamic and bring to a boil. Add the mini peppers, red onion and the contents of the bowl with the shrimp to the skillet; spread out the shrimp in a single layer. Cook shrimp for about 1 ½ to 2 minutes a side or until pink, opaque and curled.

Add the mango and stir to combine. Allow to cook about 1 minute more. Remove the pan from the heat. Serve the mixture over rice; garnish with chopped cilantro.

Roasted Fresh Oysters with Persian Lime & Mango Pico de Gallo
Roasted Fresh Oysters with Persian Lime & Mango Pico de Gallo

Roasted Fresh Oysters with Persian Lime & Mango Pico de Gallo

Oysters with a tropical twist will transport you straight to the tropical beaches of Mexico. Baking the oysters with a drizzle of our Persian lime olive oil infuses the meat with flavor that pairs perfectly with the mango pico de gallo. Serves 4 to 6.

Mango Pico de Gallo:

  • 3 ripe Roma tomatoes, diced
  • 1 medium mango, peeled and diced
  • 1 jalapeño, seeded and minced (keep the seeds for more heat)
  • About half an onion, diced
  • 1/4 cup fresh chopped cilantro
  • 1 Tbsp fresh lime juice
  • 1 to 2 tsp Sigona’s Persian Lime Oil, to taste
  • A pinch or two salt, to taste


  • 2 to 4 cups coarse kosher or rock salt (as needed for creating a stabilizing layer in a baking dish)
  • About 12 to 16 oysters on the half shell (see shucking tips below)
  • Sigona’s Persian Lime Olive Oil, for drizzling

Directions: Mix together the ingredients for the pico de gallo. Taste and adjust seasonings as needed. Set aside to allow the flavors to meld while you prepare the oysters.

Preheat oven to 450°F. Spread the salt in a shallow baking dish or rimmed baking sheet. Lay the oysters in their bottom shells atop the salt, nestling them in to stabilize and balance them so they don’t lose any of their liquid. Drizzle a half teaspoon of Persian lime oil into each oyster.

Bake the oysters for 10 to 12 minutes or until the edges of the oysters begin to curl and brown.

Serve oysters topped with a tablespoon or more of the mango pico de gallo.

How to shuck an oyster:

  • Rinse and scrub the outside of the oysters. To protect your hand from both the oyster and the knife, wrap a tea towel over one hand and use it to hold the oyster firmly, rounded side down, so the liquid inside the oyster stays inside when opened.
  • Working over a bowl to catch any liquid that escapes, place the tip of an oyster shucking knife at the base of the hinge of the oyster and twist the knife, using pressure, to gently but firmly lever and pry open the hinge. As the shell opens, slide the knife under the top shell to release the attached part of the oyster, then finish removing the top shell. If any liquid was dumped from the bottom shells, return it to the oysters before cooking.

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