Executive Chef Vladimir Costa of Lula shares his Smoked Pompano and Avocado Dip
Smoked Pompano and 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
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.
Lula Restaurant Distillery
1532 St. Charles Ave.