Grilled Avocados with Romesco and Pickled Onions
The concept of grilling an avocado sounds like the stuff of fairytales to me. To take the already perfect, shapely, fatty fruit and transform it into a crispy-skinned fry-like phenomenon nearly brings me to tears.
While the idea of a hot avocado probably sounds horrible (like a leftover Chipotle bowl smothered in guacamole and reheated in the microwave), this is an entirely different game. The outer layer of the avocado becomes incredibly crispy as is sizzles up against the frying pan. Without adding any flour or butter for battering, the skin of the slices seem to batter themselves. They also feel much more substantial and able to hold their own on a plate for dinner.
After searching for a suitable use for our romesco sauce, the avocados proved to hold up quite well against the flavors of the Spanish sauce. The earthy flavors combined with the pickled onions have become one of my favorite weeknight meals.
Grilled Avocados with Romesco and Pickles Onions – serves 2
You’ll want to make the pickled onions and romesco sauce ahead of time. Store both in the fridge until ready to plate.
For the Pickles Onions:
- 1/2 c apple cider vinegar
- 1 tbsp sugar
- 1 1/2 tsp kosher salt
- 1 yellow onion, thinly sliced
In a bowl, whisk together the vinegar, sugar and salt and let sit until dissolved. In a large jar, place the sliced onions and pour in vinegar mixture. Make sure the onions are completely covered and let sit out on the counter for an hour. Pull out onions with a fork to serve. Store in the fridge for up to one month.
For the avos:
- 2 – 3 firm but ripe avocados, pitted and sliced 1/2 inch think
- 3 tablespoons of coconut oil
- 2 sprigs of fresh mint, cut chiffonade
- salt and pepper to taste
In a large frying pan, heat the coconut oil until it begins to sizzle. Place the avocado slices in an even layer around the pan. Fry until the bottoms are brown and crispy, then flip over and repeat on the other sides. On each plate, place half of the avocado slices in a row. Spoon some of the romesco sauce atop the avocado and top with the onions. Add the mint, salt and pepper and eat!