May 4th - Oysters, clams & tilapia

As stated in my 2007 goals, I wanted to do more fish so I finally took the leap and made some oysters, clams and tilapia. The clams were unspectacular. The oysters were great and the tilapia far exceeded my expectations.

OYSTERS

The oysters were put on the grill for about 6 minutes and once they began to open, I pried them open, and dropped in some butter, garlic, lemon juice and Frank's hot sauce, topped with some cheese. They would have been ok without the cheese, but the other ingredients were essential and the taste was uniquely wonderful. These Pacific Oysters were large and quite filling. Oystes are very high in cholesterol but provide a good source of This food is a good source of Vitamin C, Riboflavin, Niacin and Phosphorus, and a very good source of Protein, Vitamin B12, Iron, Zinc, Copper, Manganese and Selenium.

CLAMS

Put the clams on the grill, tried to save the juices. Made a mixture of sauted garlic in butter with chopped parsley. As the clams came off the grill, I placed them in the sauce and mixed them. They were alright; but after the intense flavors of the Oysters, the clams paled a bit in comparison. I think it would be better to do just oysters and no clams. A couple of pounds of clams can be $10-$15 and the yield wont be that great.

Tilapia

Marinated the tilapia in lemon infused olive oil, balsamic vinegar along with some cilantro and parlsey, garlic, pepper. Turned out superb. If anything, the balsamic was a little overpowering, so next time, I will use less in the marinade.