Baked Halibut with Oyster Sauce

This week's recipes features oysters. The name itself, even seduces the taste buds, and when eaten, delivers the pallate a pleasant, gastronomical experience unlike no other! Whether oysters taste best raw or cooked, or whether flat is preferred over hollow, continues to be debated by oyster lovers and experts alike. But there certainly is no debating that when it comes to oysters dishes, there is something for everyone. Whether used as an appetizer, entree or as a sauce to compliment other seaood dishes, oysters can turn a casual dinner gathering into an elegant dining experience.

Oysters are of varying types and differ in size, flavor, texture and degree of saltiness. Some of my favorites are Belon, Bras d'Or, Chinctegue and Blue Point. There are many others that I have tried and enjoyed...i'm sure...but can't recall them by name. The best way to experiment with the various types and tastes of oysters is to attend an oyster festival or oyster bar. There is no better way to enjoy fresh oysters without having to clean and (dare I use this word) shuck them, which can be learned with plenty of practice.

I hope you will try some of my favorite recipes below, and until next time, Bon Appetit and thanks for visiting Gourmet Seafood!

Baked Halibut with Oyster Sauce
4 halibut filets
12 chopped oysters
1 cup of oyster liquor
1 teaspoon fresh dill
3 tablespoons of soy sauce
salt
pepper

Preheat oven at 375 degrees; season halibut with salt and pepper; cook until fish flakes easily when pulled with fork (do not overcook; while fish is cooking, simmer oysters and dill in liquor for about 20-25 minutes; strain and add soy sauce; remove fish to serving platter and drizzle wth sauce; excellent when serve on a bed of wild rice with mushrooms or light salad.

Oysters with Caviar
24 fresh oysters on the half shells
8 ounces of black caviar
fresh dill, finely chopped
lemon wedges

Sprinkle oysters with dill and top with caviar; serve cold; garnish with lemon wedges.

Oyster Stew
36 shucked oysters 1cup of oyster liquor
1 quart of cream
1/2 cup of butter
1/2 cup finely chopped celery
1/2 finely chopped onion
white pepper
salt

Remove oysters from shells and strain; heat cream and oyster liquor in saucepan; set aside; using a separate saucepan, melt butter and add celery, onion and oysters; cook until oyster edges begin to curl; stir in cream; season to taste with salt and white pepper; serve immediately.

Oysters with Lemon Tarragon Vinegar
24 oysters
8 cups of crushed ice
24 lemon wedges
Tarragon Vinegar
fresh black pepper

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