Hot Smoked Striped Bass With Mustard Vinaigrette

Recipe Ingredients

3 lbs	1362g / 48oz	Fillet wild striped bass
2 tablespoons	30ml	Dry rub #3
2 tablespoons	30ml	Dijon
3 tablespoons	45ml	Balsamic vinegar
4		Roasted garlic - minced
1		Lime - zest of
1/3 cup	78ml	Extra virgin olive oil
1/3 cup	78ml	Peanut oil
		Salt and pepper to taste
1		Arugula - stemmed and washed
1/4 cup	15g / 0.5oz	Chopped tomato

Recipe Instructions

Rub bass with Dry Rub #3. Bring meat smoker up to 450F Place in individual hot smoker, add wood chips, place on fire and cook for 12 minutes.

In a bowl add Dijon, vinegar, garlic and lime zest, and puree. With motor still running add oil slowly until emulsified. Season to taste with salt and pepper.

Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.

Source:
GRILLIN' AND CHILEN' SHOW #GR3636

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