BBQ Grilled Oysters with Baby Bok Choy and Ponzu

3 Ingredients, 3 Steps , Grilling Bag

Here’s a quick BBQ oyster meal for the oven or grill that you can whip up in a matter of minutes thanks to Ready. Chef. Go!®

Courtesy of Chef Mark Cleveland

Serves 4 to 8

16 Fresh Oysters (Recipe used a four each of Fanny Bay, Kusshi, Pink Ribbon, and Kumiai Oysters)
¼ Cup Ponzu
8 Ounces Baby Bok Choy, long wedges
(Opt) 1 Tbs Herbed Butter (Recipe used Everson California Garlic Medley and Smoked Paprika)
(Opt) 1 Medium Red Chili (Recipe used a Manzana chili for color contrast)
1 Ready. Chef. Go!® Oven and Grilling Bag

BUY THIS RECIPE'S BAG

Cut the baby bok choy into wedges lengthwise and load into the bag on top of the parchment layer. Scrub the oysters clean, then tap to make sure each fully closes (discard any that do not close). Thinly slice the chili (if using) and distribute attractively over the oysters. Slice the optional tablespoon of butter into three pats and sprinkle with herbs and spices and place on top of the meal. Seal the bags.

COOKING INSTRUCTIONS: Grill or roast in the oven at 450-degrees for 12 to 14 minutes until the bok choy is tender and some of the oysters begin to open.

Let rest in the bag 3 minutes before opening. Garnish with crusty bread, lemon and lime wedges, fresh herbs like basil and rose geranium, and capers and coarse ground black pepper.

NOTE: Ready. Chef. Go! bags allow for excellent texture and fast high heat cooking in the oven or on the BBQ grill. The results are always succulent and tender. Seafood steams to perfection in RCG! boxes and bags in both the oven and on the grill. Enjoy sustainable seafood from Santa Monica Seafood.