Oysters with Tomato-Fennel Relish

1. For relish, in a small mixing bowl stir together the tomatoes, fennel, orange peel, orange juice, olive oil, chives, and salt. Cover and chill until needed, up to 24 hours.

2. Thoroughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry. Discard flat top shells; wash deep bottom shells. (Oysters can be removed and chilled up to 24 hours before cooking).

3. Before serving, stir relish. Spoon about 1 tablespoon relish in each bottom shell. Arrange on a platter.

4. In a large skillet, cook oysters and garlic in hot butter for 2 to 3 minutes or until edges of oysters curl and the surface of the oysters begins to brown. Place a cooked oyster atop relish in each shell. Serve immediately. Makes 8 servings (2 oysters each).