Hot Smoked Striped Bass with Mustard Vinaigrette

Name: Hot Smoked Striped Bass with Mustard Vinaigrette
Ingredients: 3 pounds bass fillets; 2 tablespoons barbeque rub; 2 tablespoons dijon mustard; 3 tablespoons balsamic vinegar; 4 cloves garlic roasted; 13 cup olive oil, extra-virgin; 13 cup peanut oil; 1 bunch arugula (roquette) stemmed and washed; 1/4 cup tomatoes chopped

9 ingredients

7 steps

Ingredients

3 pounds bass fillets
2 tablespoons barbeque rub
2 tablespoons dijon mustard
3 tablespoons balsamic vinegar
4 cloves garlic roasted
13 cup olive oil, extra-virgin
13 cup peanut oil
1 bunch arugula (roquette) stemmed and washed
1/4 cup tomatoes chopped

Directions

1

Rub bass with rub.
2

Bring meat smoker up to 450F (230C).
3

Place in individual hot smoker, add wood chips, place on fire and cook for 12 minutes.
4

In a bowl add Dijon, vinegar, garlic and lime zest, and puree.
5

With motor still running add oil slowly until emulsified.
6

Season to taste with salt and pepper.
7

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