Even though it was a range of seafood, everything was pretty simple to cook, except for the oysters. One thing I'd like to stress is to always protect you hand when shucking oysters. The first oyster opened easy, so I didn't bother to grab a towel to hold the rest. Only the last one proved to be a problem, a problem that presented itself when my oyster knife slipped and went into the soft webbing by my thumb. Luckily the blade didn't get in too deep, and it could have been much worse. But don't do that.
Anyway, oysters got shucked, hands got bandaged, and I preheated the broiler. I dressed the
A quick whirl of olive oil, a sprinkling of minced chives, chilies, and parsley, and we were good to go! Although it looks like a lot, it was actually pretty budget friendly. For the both of us, it came to $17 total, which is much better than a Saturday night dinner out. I'd like to do this again, but it'll be nice to pick out some new seasonal items to vary the line-up. The Arctic Char was nice, but it wasn't as flavorful as salmon, or as nuanced as sole or turbot. But variety is part of the fun of doing a mixed-grill line up like this.