Grilled avocados have been getting a lot of press lately. The August issue of on Appétit featured an article called “Hecho en Mexico”, about a group of “chefs, mixologists and pro surfers”…getting together for a “week of waves and open-fire cooking”. Sounds good, right? There’s a picture of a plate of grilled avocados with the description, “Know what happens when you grill an avocado? You basically get smoky butter – not to mention the best guacamole ever.” Tempting. Then, a couple of days later, I’m paying a visit to my favorite foodtruck, MIHO, and on the menu, they have a salad with grilled avo. I ask the guy on the truck what’s the deal and he says, “you have to try it…it just brings out the flavor of the avo, adds smokiness, smooth like butter and it turns them the coolest bright green”. Okay. Okay. So that night I tell Tony we’re grilling avocados to use for guacamole. He thinks I’m nuts (but of course he listens to me anyway!)
First of all, they are so pretty, all bright green, with grill marks and they smell all smoky and buttery. I mixed them up with a little lime juice, some seasoning salt and red onions and yes…The. Best. Guacamole. Ever. EVER.
We’ve added them to the Chipotle Chicken Tostadas…amazing! You can fill the hole left by the pits with salsa and serve as an appetizer…scoop out the flesh with tortilla chips or pita chips. I saw them on the menu at Kensington Grill, served as an appetizer with ancho chili vinaigrette & lime wedges, to spread on grilled bread. I’m thinking next we’ll add them to a BLT, with applewood smoked bacon, heirloom tomatoes and arugula, on a thick slice of toasted egg bread. (Okay, my neighbor Barbara just brought me a whole sack full of avos…guess what we’re having tomorrow night?)
Avocado (ripe, but firm, not too squishy)
1 tablespoon fresh squeezed lime juice
1 tablespoon olive oil
Preheat a grill to medium-high heat.
Remove the pit of each avocado by cutting into the pit with a large sharp knife and turning the knife counter-clockwise. Once the knife is properly wedged into the avocado pit, it should be easy to remove the pit from the flesh of the avocado, as you twist and remove the knife.
Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with a little of the lime juice marinade.
Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5-7 minutes, or until grill marks appear and the avocado is warm, but not overly mushy.
Remove the avocado halves from the grill and let cool a bit. From here, your choices are limitless. Use your imagination.
Oh, and btw, just now see that brother-in-law STCG has a recipe for Chili-Rubbed Chicken with Grilled Avocados in his cookbook Just Grill This. He says, “I’ll admit that grilled avocados sound kinda creepy, but they’re actually really good.” There you go. And I’ll be making that recipe too.