The Fish House


1 dozen live Pensacola Bay oysters
¼ cup good bourbon
½ tsp. kosher or sea salt
Rock salt with peppercorns
1 tsp. cracked black pepper
2 oz. country ham, finely minced
Zest of 2 limes
Few sprigs of cilantro, finely minced

Warm butter and salt in a small saucepan over medium gas heat. Cook until milk solids begin to brown and butter gives off a nutty smell, 3-4 minutes. Remove from heat and add bourbon carefully. Shuck oysters and prepare on half-shell. Place on hot gas grill and spoon some bourbon-brown butter on each, reserving some. Grill until oysters plump and edges begin to curl, basting once with remaining butter. Remove oysters from grill and plate on a bed of rock salt. Garnish with country ham, lime zest and cilantro. Serve immediately.