Return to the Horizons Home Page
The panoramic views of Vancouver from Horizons Restaurant
About Horizons Restaurant on Burnaby Mountain near SFU Horizons Menus - Fine Dining on Burnaby Mountan with a View of Vancouver Information about group and business bookings and special occasions News and special events at Horizons restaurant A Virtual Tour of Horizons Restaurant Dining Specials and information for our patrons Specialty Horizons merchandise
November 4th 2006 @ 15:49

Alder Grilled Fanny Bay Oysters

Alder Grilled Fanny Bay Oysters

At the restaurant we cook the oysters over our alder wood grill, which gives them a delicate smoky grilled flavor. You can duplicate this easily at home by turning on your barbecue to low and scattering a few alder wood chips over the coals. This works best if you soak the chips for about ten minutes beforehand to prevent them from burning up too quickly.

Recipe Contributed by:
John Garrett, Executive Chef
Horizons Restaurant


12 medium sized Fanny Bay oysters 12
1 Tbsp. extra virgin olive oil 15 ml
to taste sea salt & black pepper to taste
  1. Toss the oysters with the olive oil , salt & pepper. Preheat your barbecue to medium- high, using wood chips as mentioned above.
  2. Cook the oysters for about 4 minutes per side or until golden brown and firm to the touch.


makes about 1 cup (240 ml)
¼ cup long English cucumber, seeded and diced fine 60 ml
¼ cup fennel, diced fine 60 ml
1/3 cup fresh tomatoes, diced fine 80 ml
1/8 cup red onion , diced fine 30 ml
1 tsp. jalapeno pepper, diced fine 5 ml
1 Tbsp. fresh basil, chopped 15 ml
1 tsp. garlic, minced 5 ml
1 Tbsp. extra virgin olive oil 15 ml
2 tsp. red wine vinegar 10 ml
½ tsp. sea salt 2.5 ml
½ tsp. black pepper 2.5 ml
  1. Toss ingredients together in a small bowl, cover and chill. This salsa will keep for up to 2 days covered in the fridge.


makes 4
1 cup grated grana padano cheese 240 ml
3 tbsp. extra virgin olive oil 45 ml
1 Tbsp. sherry wine vinegar 15 ml
1 tsp. Dijon mustard 5 ml
1/8 tsp. sea salt ½ ml
1/8 tsp. black pepper ½ ml
3 cups baby spinach leaves, washed & trimmed 720 ml
¼ cup cooked bacon bits 60 ml
  1. Pre heat oven to 400 F (200 °C). To make the cheese baskets it is best to do one at a time. Line a small cookie sheet with silicon parchment paper and for each basket place ¼ cup cheese in a small pile. Now using your fingers, flatten the cheese out to make a small circle about five inches in diameter.
  2. Bake in oven for about 5 minutes or until cheese is bubbling and starting to brown. Remove from oven, let rest for 10 seconds and while still hot carefully lay melted cheese circle over top of a small ramekin and pull off the paper. After about three minutes the cheese will be hard again and you should be able to lift it off of the ramekin. Now just turn it upside down and you have a cute little cheese basket.
  3. Mix olive oil, sherry wine vinegar, Dijon mustard, and salt and pepper in a small bowl. Toss baby spinach leaves and cooked bacon bits with sherry Dijon vinaigrette and divide into four parmesan baskets.



Place one spinach parmesan basket on each plate towards the back. Spoon one quarter of the gazpacho salsa on each plate in front of the baskets. Put three freshly grilled oysters on each plate on top of the gazpacho salsa.

Download This Recipe:

An Acrobat PDF fileAlder Grilled Fanny Bay Oysters
Contact Horizons Restaurant to make a Reservation Careers at Horizons Restaurant in Burnaby BC Canada Visit our sister fine dining restaurant on the water in down town Vancouver Visit our sister fine dining restaurant above Vancouver with breath taking views of the city
Copyright © 1987-2006 Horizons Restaurant
Site designed and maintained by e-clear solutions