Blackened Oysters with Tomato Pico de Gallo and Chipotle Aïoli

Blackened Oysters with Tomato Pico de Gallo and Chipotle Aïoli

We suggest you pair this dish with a Porter-style beer. Porter is a rich, smooth creamy style beer. With the onset of cooler weather, a robust porter with flavors of nuts and chocolate is the next best thing to a warm fire. The fabulous flavors are centered around dark roasted malts which provide coffee and smoky notes. This beer brings big flavors to tame our blackened oysters with wet waves of glorious complexity and a smooth finish.

Blackened Oysters with Tomato Pico de Gallo and Chipotle Aïoli

Serves 4


16 oysters medium size (shucked 4 per person)
1/2 cup Salty’s Signature Blackening Spice
1/2 cup pico de gallo
3 tablespoon Chipotle Aïoli

  1. First prepare the aïoli and Pico de Gallo (see recipes below) and set aside.
  2. Heat a sauté pan to medium-high heat.
  3. Dust the oysters in Salty’s Signature Blackening Spice.
  4. Add one tablespoon canola oil to the sauté pan, and place oysters in the pan.
  5. Sear until blackened on both sides.
  6. Place on a separate plate we suggest serving them with grits).
  7. Top the oysters with a touch of the Pico de Gallo and the aïoli.
Chipotle Aïoli Ingredients

1/2 cup mayonnaise
1 egg yolk
1 clove garlic, minced
1 Chipotle pepper in Adobe sauce (not dried!)
1 teaspoon dry coriander,toasted
1/4 cup canola oil
1 Lime, zest and juice
1/4 bunch cilantro
1/8 teaspoon salt

Chipotle Aïoli Directions
  1. Break out that Cuisinart for this one.
  2. Add the mayo, the egg and the garlic and blend for 3 minutes.
  3. Place dry coriander in a sauté pan and heat until toasted.
  4. Add the chipotle peppers and coriander and blend for 1 minute.
  5. Slowly drizzle in the oil.
  6. Finish with the cilantro, lime zest and lime juice.
  7. 1 salt to taste

This aïoli goes great on everything! Fries, burgers, tacos, nachos, everything!

Pico de Gallo Ingredients

3 each Roma tomatoes
1 cup sweet onion, chopped
1/2 bunch cilantro
1 jalapeño pepper
2 limes, juiced
1/2 teaspoon salt

Pico de Gallo Directions
  1. Chop all vegetables and mix.
  2. If you want it hot, just leave the seeds in the jalapeño!
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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.