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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Oyster Sauté

    (Photo below)
3 tablespoons butter
1 cup onion, sliced thin
1/2 cup celery, sliced thin
1 12-ounce container oysters, drained, reserve liquid
2 teaspoons garlic, chopped
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch

Heat skillet on medium-high; add butter, onions and celery. Saute until onions are translucent and beginning to turn brown. Add oysters, garlic and remaining ingredients except cornstarch; mix well. While mixture is cooking, dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened. Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.

2 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Oyster Sauté

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