Quick Catch Recipe

LUNCH

1. 1

   Char tomato skins and dice

   Hold embered tomatoes over a high flame or grill until the skins blister and char evenly. Rotate to char all sides. Remove from heat, let cool slightly, peel away the charred skins, and dice the flesh into ~1/4-inch pieces.

2. 2

   Prepare seaweed vinegar glaze

   In a small saucepan over low heat, combine seaweed vinegar with lemon juice. Gently simmer until reduced by about half and becomes a glossy, syrupy glaze. Remove from heat.

3. 3

   Toast bread

   Brush bread slices with olive oil and toast in a hot skillet or oven until golden and crisp. Cut into bite-sized wedges or keep as slices for dipping.

4. 4

   Arrange oysters

   Place 12 shucked oysters on a bed of crushed ice or a light salt bed to stabilize. If serving 4 portions, place 3 oysters per plate.

5. 5

   Assemble and finish

   Top each oyster with a portion of embered tomato. Drizzle a thin line of seaweed vinegar glaze over the oysters and tomatoes. Lightly season with sea salt, finish with a drizzle of olive oil, and serve with a toasted bread slice on the side.