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Grilled Avocado?

I am in LOVE with Avocados and just read a recipe that called for one grilled (halved, seed removed, brushed with oil and placed on grill). So I get it and I love most things grilled... but I'm just curious about a grilled Avocado. Does it enhance the flavor and is it worth it?

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  1. yes...and yes!

    i *love* grilled avocado.

    2 Replies
    1. re: goodhealthgourmet

      Do you just grill it till it gets grill marks or are you actually cooking it through?

      1. re: goodhealthgourmet

        ABSOLUTELY IT IS HEAVEN!!

        Yes Sam, slightly under ripe, Not too soft, too hard to grill. After it is done, a little lime drizzled over it and honey. What a combo. I use them over a salad in salsa, but on a salad is my favorite. I use fresh romaine and fresh spring greens and grilled mangos and avacados, fresh fennel, fresh blood oranges and a fresh honey vinaigrette citrus based is an amazing salad. Topped with toasted pecans.

        Also, grilled in a quesadilla with chicken and pepperjack cheese

        On a pizza with shrimp, monterey jack and diced olives is heaven

        Also topped on margaritta chicken. Black beans and rice, grilled margarhita chicken topped with grilled tomatoes and avacados and sour cream is amazing

        Tacos again

        Or just plain I love them just as. Nothing else needed. Amazing flavor.

      2. Grilled avocado is great. Start with very slightly under-ripe. Ready when firm, slightly charred on the outside and hot and almost cooked in the inside.

        1. Absolutely - it is great! Make sure the grill is hot enough to char the outside, & cook the inside till it's creamy.

          1. a-m-a-z-i-n-g
            please try it - there's a place in my neighborhood that would be useless and overhyped if they did not have this item of wonder on their menu
            enjoy!

            2 Replies
            1. re: jmullen1251

              i have never ever heard of grilled avocado and i consider myself an avocado lover!

              jmullen- what is the name of this heavenly restaurant?

              1. re: raygunclan

                east coast grill in cambridge, ma - ok, theyre not completely useless cuz they also have a pretty mean bloody mary bar for brunch

            2. normally i just eat mine with a generous amount of maple syrup but sometimes i grill it for brunch at weekends. looks something like this.... [http://farm1.static.flickr.com/52/401... , or this http://www.flickr.com/photos/tenhosau... , same photo but links don't seem to work when i click on them i dunno...]. bom apetite.

              7 Replies
              1. re: Pata_Negra

                Okay...SOLD!!!!! YUM!!! I am so excited because it seems like a perfect way to use a slightly under-ripe avocado. I get so frustrated staring at idle avocados sitting in my kitchen...Thanks everyone!!!

                1. re: care11

                  Enjoy you will love them. Drizzle with olive oil and balsamic and grill. I have grilled and melted with cheese and served with a size. Just about anything. Even chop and then dice with mango or pineapple or peaches some good dark rum and then some brown sugar and then serve as a light side. So many ways to use them.

                  1. re: kchurchill5

                    I can't believe I have never done this...it all sounds so wonderful! I'm adding to a salad tonight and can't wait to try out these other ideas too! It's like a whole new world has opened up... Thanks!!!!!

                    1. re: care11

                      Mango, pineapple, peaches all good too. Brie on peaches is awesome. Peach halves, cut side down, grill slow, then add nuts honey and brie or any good white melting cheese. Fontina or fontinella is also good and so easy. Avacado brush with rum and mango jam. (Just smuckers, jellies and jams) Mix them together and grill. Great as a side with grilled fish. You can do quarters or halves. Good soft pears as well Great grilling and sides. Also great for deserts but I love them just as a side. The pears with maple is great with pork chops or loins.

                      Try peaches with maple syrup grilled, on a sandwich with turkey, manchego cheese and cranberry sauce as a condiment. TO DIE FOR!!

                2. re: Pata_Negra

                  The second one worked for me...beautiful. (RE: Pata Negra above)

                  1. re: Pata_Negra

                    Wow, I would never have thought to grill avocado and drizzle with maple syrup. I am going to definitely do it!

                    1. re: Pata_Negra

                      Photos work and I can't wait to try this, Pata Negra!

                      As raygunclan said, I'm an avocado lover and don't recall hearing of it grilled. Must try!

                      And the rest of the avocado lovers have to try Bittman's Ultra Easy (something like that) avocado soup. We have made it at least four times in the past month or so. Tasty and easy!

                    2. FYI, I like to brush with canola or veggie oil on the grill (on the grill that is) I like good grill marks but not too dark. You can also grill on an inside grill pan too. You loose the smoky flavor, but still good if that is all you have.

                      1. Never thought to grill avocado. Must try. Do you put them cut side up? Or grill both sides???

                        6 Replies
                        1. re: scuzzo

                          I like to peel and sccop out the entire think. I usually will then cut in 1/2 and grill cut side down first and then right side up, some times you can roll a couple of ways. I have oiled the grill well but usually coat the fruit with just grill with canola and vegetable oil. I have marinated them in ginger, lime and oj which is really good. There are hundred of options really.

                          I think as I also mentioned like PN, syrup, brown sugar, honey, bourbon, rum, even jellies like an apricot or mango mango a great quick last minute glaze for the fruit. It makes a great grilled side. or wonderful on burgers, chicken sandwiches, fish, lots of things.

                          1. re: scuzzo

                            i halve or quarter them, leaving the skin on, and grill cut side down.

                            1. re: goodhealthgourmet

                              I've never left the skin on before, I always peel. Any reason why you leave it on

                              1. re: kchurchill5

                                a couple of reasons.

                                for one thing, it makes them sturdier & easier to handle - the slick/slippery surface of a peeled avocado just *begs* for me to drop it. sure, you can skewer them to make it easier, but that leaves ugly holes on the sides ;)

                                i also like the textural contrast between the lightly charred surface & the warm creaminess that penetrates into the flesh, and the skin on the other side acts as a good barrier to retain the interior heat and ensure that you get that creaminess underneath.

                                by leaving the skin on it can also double as serving vehicle, which is convenient on the occasion that i fill the grilled avocado half with some sort of salad (crab, lobster, quinoa, etc)...it's fun to eat that way - you just dig in and scoop out bites of salad & avocado until you've scraped the "shell" clean!

                                1. re: goodhealthgourmet

                                  I'm trying them this weekend. Heading to a friends for a late afternoon BBQ and gonna try them with skin on. Makes sense, just never did it. I have a thin fish grate so it is a fine grate so I never have a problem with them falling apart and no need to skewer, but I know what you mean. I often just serve thick slices with my meal of the grilled but I'll try the skin on. Would work for when I am just scooping out the fruit rather than slicing. I'll let you know.

                          2. Oil and grill avocadoes, peaches, shrimp and halved romaine heads and you've got a great grilled salad. Use very light dressings so as not to overwhelm the smokiness.

                            1 Reply
                            1. re: Claudette

                              perfect vinaigrette for that salad - mild, fruity olive oil, champagne vinegar, a pinch of minced garlic or shallot & a touch of chopped fresh mint.

                            2. One of my favorite grilled kabobs is chicken/avocado/grape tomatoes with a light lime-cumin vinaigrette. You need to have decent-sized chunks of avocado, as the skewer wants to just saw through small bites.

                              1 Reply
                              1. re: Old Spice

                                Love this idea (and your screen name)! ;) Will have to try it.

                              2. Love this idea! For those of you with idle avocados try tempura battering them. Not quite as healthy as grilling but well worth the extra fat! A little sirachi mayo drizzled on puts it over the top.

                                1. If you think they're good grilled, try smoking them. We share a huge avocado tree with our neighbors, and every winter when the crop comes in I halve avocados, throw them in my Bradley smoker along with some P&D shrimp, and make this soup:

                                  http://cookshack.publishpath.com/chil...

                                  For the excess, I scoop out the avocado meat, add the lime juice, vacuum pack and freeze (I pack and freeze the smoked shrimp separately). Come summer, we can make this chilled soup from the freezer; it is ideal for hot weather.

                                  1 Reply
                                  1. I know this thread is kinda old but I usually top my grilled avocado's with a Carribean sweet rice. The combo of the rice and avocado is delicious! I serve them as appetizers at my parties and they are a favorite. I myself, am not an Avocado fan but I do like them when they are grilled. It is a whole new flavor.