Browned Oysters with Three Salsas

Ingredients Salsas

• Mango salsa
• 3 ripe mangoes, diced
• 1/2 red pepper, diced
• 2 green onions, thinly sliced
• 30 ml (2 tbsp.) Compliments olive oil
• Juice of one (1) lime
• 60 ml (1/4 cup) fresh coriander, chopped
• Black pepper to taste
• Hot pepper sauce to taste
• Avocado salsa
• 2 ripe but firm avocados, diced
• 1 red tomato, diced
• 30 ml (2 tbsp.) Compliments olive oil
• Juice of two (2) limes
• 60 ml (1/4 cup) fresh parsley, chopped
• 1 French shallot, chopped
• Black pepper to taste
• Hot pepper sauce to taste
• Tomato salsa
• 125 ml (1/2 cup) pineapple in small pieces
• 60 ml (1/4 cup) fresh coriander, chopped
• Small jar of commercially prepared tomato salsa (430 ml)

Oysters

• Oysters
• pepper
• breadcrumbs

Salsas

1. Combine all ingredients for each salsa and set aside until ready to serve.

Oysters

1. Combine pepper with breadcrumbs. Dip each oyster in egg mixture, then breadcrumbs. Heat oil in a pan and brown oysters about 1 minute on each side. Serve with salsas.