| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Masterchefs, Frisco, 4sg | 4 | Servings | |
INGREDIENTS
| 12 | Oysters, shucked, shells reserved | |
| 2 | lg | Shallots, fresh |
| 1/2 | bn | Coriander |
| 1 | Chili, Jalapeno, seeded | |
| 1 | Chili, red, seeded | |
| 1/2 | c | Juice, lime, fresh |
INSTRUCTIONS
Place the raw oysters on their half shells on a serving plate. Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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