Oysters with Tropical Fruit Mignonette
Fresh oysters are paired with a tropical and tangy, mango and pineapple mignonette sauce.
Ingredients
1 cup DOLE® IQF Mango halves, minced
½ cup DOLE Crushed Canned Pineapple in juice, drained well
¼ cup red onion, minced
2 Tbsp lime juice
1 Tbsp chives, minced
2 Tbsp jalapeño, seeded and minced
¼ cup red wine vinegar
salt and pepper to taste
24 ea oysters, freshly shucked, left in half shell
Directions
- In a bowl, combine the mango, pineapple, red onion, lime juice, chives, and jalapeño pepper.
- Pour in the red wine vinegar and gently stir to combine all the ingredients.
- Season with salt and freshly ground black pepper to taste. You can start with a pinch of salt and a few grinds of pepper, then adjust according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a topping for oysters or other raw seafood.