Avocados are in season, and when they are, everyone wants a piece of that.
The other night for diner, I made some fish stuffed grilled avocados with a divine tamarind, peanut, honey and cilantro sauce. All topped with wonton chips as an accompaniment. It couldn’t have been a greater success.
Everyone loved it. And the extra sauce left went straight to the fridge for the next miracle it can turn in the kitchen.
Try to make them this weekend and enjoy the goodness these hold.
The grilled avocado releases the all the flavors. And the fish stuffing combined to the Nutty Tamarind Cilantro Sauce brings a sour and sweet aroma to the dish that will pair brilliantly with a cold glass of water. Accompanied with Wonton Chips, these make a great meal, or if you have big eaters over, accompany it with a simple green salad.
Bon appétit and Bon weekend !
Ingredients for 6
3 filets of tilapia 2 limes 4 garlic cloves pressed 2 sprigs of parsley chopped 1/2 tbsp extra virgin olive oil Salt and pepper to taste 3 small-medium ripe avocados 1/2 cup chopped lime balm ("ti baum") + a little extra for garnish
In a mixing bowl, season your tilapia filets with your lime juice, olive oil, garlic & parsley to marinade.
Add salt & pepper to taste.
Preheat your oven at 350º F.
On a grill pan, grill you fish filets for about 3 minutes on each side.
Transfer onto a baking sheet, drizzle with the left over marinade from the mixing bowl and cover with aluminium foil.
Stick into the oven for about 15 minutes to finish cooking.
When ready, remove from the oven and let stand to cool.
Once cooled, flake the fish with a fork and mix with 8 tablespoons of the sauce and chopped lime balm.
Now cut your avocados in two.
On the same grilling pan, grill your avocados upside down for a few minutes. This will get them to have a softer texture and extra flavor as it will release some of the natural avocado oils. Grill for about 6 minutes on medium heat, then flip downside up for another 2 minutes.
Stuff your avocado halves with your fish mixture. Drizzle with a little extra sauce, or serve it on the side.
For the sauce
5 tbsp apple cider vinegar 2 tbsp balsamic vinegar 2 tbsp tamarind pulp 1 cup honey 1 anis flower 1 tbsp dark rum 1/4 tsp cumin powder 1/4 cup grilled peanuts 1/4 cup shallots 1 cup cilantro 2 chives diced into cubes 2 garlic cloves 1 tbsp sesame oil 1 tbsp olive oil
Start with the tamarind by removing all the pulp off your tamarind seeds with a spoon. You will need about a dozen large pieces of tamarind to yield the 2 tablespoons of pulp.
In a saucepan, cook on low heat the vinegars, honey, rum, tamarind pulp, cumin and anis flower.
Let it cool in a bowl submerged in an ice bath.
In a food processor, chop the cilantro, garlic, shallots, chives and peanuts together.
Mix together the sauce and the chopped ingredients.
Add in your tablespoon of olive oil and tablespoon of sesame oil and your sauce is ready.
For the wonton chips
1 cup vegetable oil 18-24 sheets of mini wontons wrappers
Fold each sheet of wonton into two to obtain a triangle.
Heat your oil into a skillet over medium heat.
Deep fry your wontons 4 at a time to avoid them touching and sticking to each other. Fry until golden on both sides.
Remove from heat, and lay them on a baking sheet lined with paper towel to absorb the excess oil.
Start over until all your chips are fried.
Serve with your fish stuffe avocado.