Oysters with Tropical Fruit Mignonette

Fresh oysters are paired with a tropical and tangy, mango and pineapple mignonette sauce.

Total Time:
40 min

Servings:
24 Oysters

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

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.