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Oysters with chilli, lime & watermelon

Cooking time: 30

Cooking method: Barbeque


  • 80ml lime juice
  • 2 small red chillis, seeds removed and finely diced
  • ½ clove  fresh garlic, minced
  • 1tbsp fish sauce
  • 1tbsp soy sauce
  • 1tbsp vegetable oil
  • 36 NZ Pacific oysters, half shell
  • 200g fresh watermelon, 10mm thick slices and skin removed

Cooking instructions

  1. Place all ingredients except watermelon + oysters in a large bowl, whisk to combine then store in an airtight container.
  2. Pat dry the watermelon with a paper towel. Pre-heat the BBQ hot plate (or heavy based fry pan). Lightly brush the watermelon with a small amount of oil & grill on the hot plate (or in the pan) till slightly charred.
  3. Remove the watermelon from the heat & allow to cool, and then cut the watermelon into medium dices (salsa cut).
  4. Place a small amount on each oyster & then dress with the lime chilli dressing.

Note: the smoky flavour of the BBO matches well with the oysters & the watermelon offers a refreshing balance to the chilli lime dressing.

Image and recipe courtesy Nurtured Seafood