This dish is near to Steve's heart. He makes it often with the briny oysters raised in Katama Bay, close to his home on Martha's Vineyard. If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation. The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters' juices as possible in the shells while shucking and grilling.

Steven Raichlen
Recipe by Cooking Light August 2011

Gallery

Charles Masters; Styling: Alma Melendez

Recipe Summary

hands-on:
45 mins
total:
1 hr 45 mins
Yield:
6 servings (serving size: 4 topped oysters and 2 tablespoons relish)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 1 hour; drain.

    Advertisement
  • Combine olives and the next 6 ingredients (through pepper) in a small bowl.

  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 300°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Place the oysters on grill rack over foil pan on unheated side, and close lid. Cook for 9 minutes; remove oysters from grill. Top each oyster with 1 1/2 teaspoons olive mixture; serve immediately with lemon wedges.

Nutrition Facts

120 calories; fat 9.3g; saturated fat 1.5g; mono fat 6.1g; poly fat 1.4g; protein 4.3g; carbohydrates 5.1g; fiber 0.7g; cholesterol 30mg; iron 3.9mg; sodium 373mg; calcium 37mg.
Advertisement
Advertisement