1 cup lisa
2 ripe avocados
¼ cup mayonnaise or salad dressing
2 tablespoons lemon juice
1 tablespoon grated onion
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
½ teaspoon tabasco
¼ teaspoon salt
Corn chips, potato chips, or crackers
Drain and flake lisa. Cut avocados in half lengthwise and remove seeds. Peel avocados and mash until smooth. Add remaining ingredients except chips; mix thoroughly. Cover tightly and chill at least one hour. Serve with chips. Makes about 1 pint of dip.
State Archives of Florida: Series 436, Box 06, Folder 34
Recipe for lisa guacamole. The Florida Board of Conservation had been attempting to reform the public image of mullet by renaming it "lisa." The hope was that this would allow the Florida seafood industry to begin canning and marketing the fish to customers nationwide as an alternative to canned tuna and salmon. Mullet had a reputation as a "trash fish" in most areas outside of Florida, hence the desire to rename it. "Lisa" was a name given to some species of mullet by Spanish-speaking fishermen. This recipe was used in a lisa fish cookery demonstration put on by Bertha V. Fontaine, a home economist associated with the United States Department of the Interior, Bureau of Commercial Fishing, Fish and Wildlife Service's Marketing Division.