Murder Point Oysters Recipe

Trim the fennel bulb, reserving fronds for garnish. Slice the bulb very thin (use a mandoline if available) into rounds or julienne.

In a small saucepan combine rice wine vinegar, water, sugar, kosher salt and crushed fennel seeds. Bring to a simmer just until sugar dissolves, about 2–3 minutes. Remove from heat and let cool to room temperature, about 15 minutes.

Place the sliced fennel in a clean jar or shallow bowl and pour the cooled pickling liquid over it so the fennel is fully submerged. Let sit at room temperature for at least 30 minutes; refrigerate for up to 5 days. (For best flavor allow 2–4 hours.)

Halve the grapefruits crosswise. Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Place cut sides of grapefruit down and char until deeply caramelized, 3–4 minutes. Rotate if needed to avoid burning. Remove and let cool slightly.

Using a small serrated knife or citrus knife, segment the grapefruit over a bowl to capture the juice, or squeeze the flesh into the bowl if easier. Collect about 1/2 cup juice and some small segments.

Whisk together the charred grapefruit juice and segments with olive oil, white wine vinegar, honey, sea salt and freshly ground pepper. Taste and adjust seasoning. Set aside at room temperature.

In a small bowl combine aji amarillo paste, mayonnaise, lime juice, minced garlic, smoked paprika and salt. Whisk until smooth and slightly airy. Taste and adjust heat or acidity — add more lime for brightness or more aji for heat. Refrigerate until ready to use (keeps 3–4 days).

Shuck the oysters just before serving (or have a trusted fishmonger shuck). Reserve the oyster liquor in the shells. Discard any broken shells. Arrange a layer of crushed ice in a wide serving platter or individual plates to stabilize shells.

Place oysters on the bed of ice. Spoon about 1/2 teaspoon of the charred grapefruit dressing over each oyster (just enough to add brightness and some segments).

Pipe or spoon about 1/2 teaspoon of the Aji Amarillo sauce onto each oyster. (If you prefer less richness, use 1/4 teaspoon.)

Top each oyster with a few threads of pickled fennel (about 1 teaspoon), and a small pinch of chopped fennel fronds. Finish with a light sprinkle of flaky sea salt and an optional microgreen for color.

Serve immediately with lemon wedges on the side. Encourage guests to eat the oyster in one slurp so the sauces combine with the oyster liquor.