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.
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Another twist to this recipe, is to grill it and then fill it with salsa, for a fancy, deconstructed guacamole.
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![](https://i0.wp.com/foodcharmer.com/wp-content/uploads/P1330655-2.jpg?resize=750%2C1000)
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.
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