NUTRITION

SERVINGS

INGREDIENTS

14 oz Shucked oysters

0.25 cup Black beans

1 cup Tomatillos

2 whole Poblano peppers

1 whole Jalapeño

0.25 cup White onion

2 cloves Garlic

0.25 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh cilantro

1 tbsp Lime juice

0.13 cup Plain Greek yogurt

PREPARATION

• 1

  Place the husked tomatillos, poblanos, jalapeño, onion, and garlic on a baking sheet and broil until the skins are charred and the flesh is softened.

• 2

  Transfer the roasted vegetables to a blender along with the fresh cilantro, lime juice, sea salt, and black pepper, then pulse until the sauce is smooth.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat, pour in the green chili sauce, and bring it to a gentle simmer.

• 4

  Carefully add the shucked oysters and their liquid to the simmering sauce and poach for 3 to 5 minutes until the edges of the oysters just begin to curl.

• 5

  While the oysters cook, rinse the black beans and warm them in a small saucepan over low heat until heated through.

• 6

  Divide the warm black beans between two bowls, top with the poached oysters and plenty of the green sauce, and finish with a dollop of Greek yogurt.