This is a perfect California-Asian fusion dish that really satisfies…and also impresses! This recipe was created by Chef Robbie Wilson, read the whole story here.
Another twist to this recipe, is to grill it and then fill it with salsa, for a fancy, deconstructed guacamole.
Grilled Avocado
Grill avocado for an impressive Asian Fusion appetizer, or fill it with salsa for a fancy, deconstructed guacamole.
Ingredients
- 1 Avocado
- olive oil
- salt + pepper
- 1/4 cup soy sauce
- 1/8 cup rice wine vinegar
- 1/8 cup orange or any citrus juice
- nori (seaweed)
- 1 tsp diced garlic
- freshly-grated wasabi or thinly sliced hot chiles
Instructions
- Cut the avocado half and scoop out each half, then brush each side with olive oil, salt and pepper.
- Heat the grill (or grill pan) as hot as possible. Place the halves crater side down on the grill for 2 to 3 minutes or until they easily release from the grill. Turn them over on their backs for just a minute, then remove and sprinkle again with olive, sale and pepper.
- Make Ponzu sauce by whisking soy sauce, citrus juice and vinegar.
- Fill each crater with Ponzu sauce, nori (seaweed) and garlic.
- Serve with freshly-grated wasabi. If you can’t find fresh wasabi, use thinly sliced local hot chiles and float in the Ponzu.
Grilled Watermelon Salad
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