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Delightful Dipping

Executive Chef Vladimir Costa of Lula shares his Smoked Pompano and Avocado Dip

Jeffery johnston

Smoked Pompano and Avocado Dip


Avocado Dip

2 Hass Avocados
6 Halved grape tomatoes
1/8 cup green onions
1 Tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cayenne onion powder

Smoked Pompano

2 ounces of Smoked Gulf Pompano Fish
Choice of wood chips to smoke fish


Heat hardwood chips in a pan over an outdoor burner or grill. Place perforated pan or colander over smoking chips and cover with foil for 10 minutes.

Assembly Break down avocados with a whisk. Fold in grape tomatoes with a wooden or plastic ladle. Add all other ingredients and fold.  Serve with choice of chips or bread for dipping.

Serves 4



Lula Restaurant Distillery

1532 St. Charles Ave.






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