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Hot Smoked Striped Bass With Mustard Vinaigrette
Ingredients
- 3 lb Fillet of wild striped bass
- 2 Tbsp. Dry Rub # 3 see * Note
- 2 Tbsp. Dijon mustard
- 3 Tbsp. Balsamic vinegar
- 4 x Roasted garlic cloves chopped Zest of 1 lime
- 1/3 c. Extra virgin extra virgin olive oil
- 1/3 c. Peanut oil Salt to taste Freshly grnd black pepper to taste
- 1 bn Arugula stemmed and washed
- 1/4 c. Minced fresh tomato
Directions
- Rub bass with Dry Rub # 3. Bring meat smoker up to 450 degrees. Place in individual warm smoker, add in wood chips, place on fire and cook for 12 min.
- In a bowl add in Dijon, vinegar, garlic and lime zest, and puree. With motor still running add in oil slowly till emulsified. Season to taste with salt and pepper.
- Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with the minced tomato.
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