Endless sheets of rain were pelting the windows, but Boston really needed the rain. It just was not going to be a grilling type of day. My heart was set on a creamy, delicious grilled avocado, so I decided to grill on the stove-top instead.
This recipe would be great on an outdoor grill as well. Just skewer the tomatoes and grill them until lightly charred, alongside the avocados. After grilling, you can stuff your avocado with anything you choose. I like this fresh, spicy tomato salsa. Add a protein and it’s a complete meal.
- 1 garlic clove, finely chopped (or put through a garlic press)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 3 avocados
- Kosher salt or sea salt
- Freshly ground black pepper
- 18 grape (or cherry) tomatoes
- 2 serrano chilies, stemmed, seeded and finely chopped
Combine the chopped garlic, olive oil and lime juice in a bowl. Whisk to combine the ingredients. Halve the avocados and brush the dressing on all of the avocado halves. Toss the tomatoes and chilies with the dressing and reserve any remaining to drizzle on at the end. Season the avocados with salt and pepper.
Heat a grill pan on the stove top at medium-high heat. Place the avocado on the grill pan cut-side down. Grill the avocado for 4-5 minutes. Once you place the avocado in the pan, leave it in place for 2 minutes and you’ll get the nice grill marks. Turn it 90 degrees for another 2-3 minutes and you’ll get the cross-hatch marks. Remove the avocados when they are nice and marked. Add the tomatoes and chilies to the pan for a quick sear. Spoon the tomatoes and chilies over the avocados. Finish the dish with a pinch of sea salt and the remaining dressing. Serves 6.