Hot Smoked Striped Bass With Mustard Vinaigrette

Recipe Ingredients

3 lbs	1362g / 48oz	Fillet of wild striped bass
2 tablespoons	30ml	Dry Rub # 3 - see * Note
2 tablespoons	30ml	Dijon mustard
3 tablespoons	45ml	Balsamic vinegar
4		Roasted garlic cloves - minced
		Zest of 1 lime
1/3 cup	78ml	Extra virgin olive oil
1/3 cup	78ml	Peanut oil
		Salt - to taste
		Freshly ground black pepper - to taste
1		Arugula - stemmed and washed
1/4 cup	15g / 0.5oz	Chopped fresh tomato

Recipe Instructions

* Note: See the "Dry Rub # 3" recipe which is included in this collection.

Rub bass with Dry Rub # 3. Bring meat smoker up to 450 degrees. 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 the chopped tomato.

This recipe yields ? servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3636 broadcast 08-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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