How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Island Creek Grilled Oysters With Fennel and Sage?

You need 8 ingredients. The key ingredients include: 24 oysters, 1 tablespoon olive oil, 1 fennel bulb, cored shoots removed diced (save fennel top for other uses), 1 cup mcintosh apple, finely diced, and more.

Is Island Creek Grilled Oysters With Fennel and Sage suitable as seafood?

Yes, Island Creek Grilled Oysters With Fennel and Sage falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Island Creek Grilled Oysters With Fennel and Sage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Island Creek Grilled Oysters With Fennel and Sage

Name: Island Creek Grilled Oysters With Fennel and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oysters; 1 tablespoon olive oil; 1 fennel bulb, cored shoots removed diced (save fennel top for other uses); 1 cup mcintosh apple, finely diced; 1 lemon, zest of; 2 teaspoons fresh lemon juice; 4 leaves fresh sage, finely chopped; salt and pepper, to taste

Try this homemade Island Creek Grilled Oysters With Fennel and Sage recipe the whole family will love. Made with oysters, olive oil, fennel bulb and mci…

This Island Creek Grilled Oysters With Fennel and Sage relies on simple, everyday ingredients such as oysters, olive oil, mcintosh apple, finely diced and lemon, zest of. It comes together quickly and makes 4 servings, at about 72 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

24 oysters
1 tablespoon olive oil
1 fennel bulb, cored shoots removed diced (save fennel top for other uses)
1 cup mcintosh apple, finely diced
1 lemon, zest of
2 teaspoons fresh lemon juice
4 leaves fresh sage, finely chopped
salt and pepper, to taste

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Quick Info

Servings
4 servings
Calories
72 kcal
Category
Seafood

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