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Skyline Club

1 American Square, 36th Floor, Indianapolis, IN 46282

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Pistachio Fried Oysters
with Grilled Pineapple Salsa & Lemon Aioli

Serves 4

Ingredients for Pistachio Fried Oysters

12 each Oysters, shucked
3 oz Pistachios
¾ cup All Purpose Flour
4 cups Canola Oil (for frying oysters)

Ingredients for Grilled Pineapple Salsa
1 cup grilled Pineapple
¼ cup Red Pepper, diced
2 tbsp Cilantro, chopped
1 tbsp Mint, chopped
2 tbsp Red Onion, minced
2 tbsp Green Onion, chopped
1 tbsp Olive Oil
Salt & Pepper, to taste

Ingredients for Lemon Aioli
6 each Garlic Cloves, minced
½ tsp Salt
2 each Egg Yolks
1 cup Extra Virgin Olive Oil
3 tbsp Lemon Juice

Method for Preparation

• Heat oil in saucepot to 350°.
• Place pistachios in robot coupe along with flour to make pistachio flour.
• Cut pineapple into ¼" slices and brush with oil. Grill for apx. 2-3 Minutes per side on a preheated grill. Once pineapple has cooled, cut into a small dice.
• Place pineapple in bowl and combine with red pepper, cilantro, mint, red onion, green onion, olive oil, salt and pepper.
• Place oysters in pistachio flour and coat. Remove excess flour and place in preheated oil until golden brown. Remove from oil with a slotted spoon and place on paper towel to absorb any additional grease.
• Place garlic, egg yolks, salt and lemon juice in blender. Puree for 1 minute. With blender still running slowly add in olive oil to form an emulsion. Adjust desired consistency with water or more olive oil. Strain througfh a chimoise.
• Place pineapple salsa on serving plate with the oysters on top of salsa. Top oysters with dollop of lemon aioli and serve.

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