Char-Grilled Oysters with Smoked Cornbread Crumb Topping
Juicy oysters seared on a hot grill with smoky cornbread crumbs for a crisp, savory finish that highlights local seafood. This seafood recipe, ready in about 25 minutes, pairs oysters, unsalted butter, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 medium oysters
- 2 tbsp unsalted butter
- 2 tbsp finely chopped fresh parsley
- 1 slice (about 1 oz) cornbread
- 1 tbsp olive oil
- 1 tsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Place 12 medium oysters in a single layer on a preheated grill pan over medium-high heat; cook for 3-4 minutes until edges curl and shells slightly open, then flip and cook 2 more minutes.
- Step 2: While oysters cook, heat 1 tbsp olive oil in a small skillet over medium heat; add 1 slice (1 oz) cornbread, torn into small pieces, and toast for 2 minutes until golden, then pulse in a food processor until coarse crumbs form.
- Step 3: Remove oysters from heat; transfer to a serving platter, top with 2 tbsp unsalted butter, 2 tbsp chopped parsley, and 1 tsp lemon juice, then sprinkle with toasted cornbread crumbs.
