Ingredients (10)
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panko breadcrumbs 1 cup
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olive oil ½ cup
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freshly squeezed lemon juice 2 tablespoons
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small fennel bulb, finely diced, plus 2 tablespoons fennel tops, minced 1
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bacon, cooked crisp and diced 4 slices
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fresh Gulf oysters on the half shell 12
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finely grated cheddar cheese ½ cup
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freshly grated Parmesan cheese 4 tablespoons
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet 1 packet (1 ounce)
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Hidden Valley® Original Ranch® Dressing, divided 6 tablespoons
Steps (4)
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1Light grill using Kingsford® Charcoal with Sure Fire Grooves™.
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2In a medium bowl, mix together panko, olive oil, lemon juice, seasoning mix, fennel bulb and tops, and bacon until well-combined.
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3Drizzle each oyster with ½ teaspoon of dressing and grill over medium coals, shell side down, for about 1½ minutes. Remove oysters from grill; top each with about a teaspoon of remaining dressing, pack with breadcrumb mixture, and sprinkle with cheddar and Parmesan.
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4Return oysters to grill and cook for another 5 minutes or until cheese melts and breadcrumbs are lightly browned. Serve warm.
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