3 pounds fillet wild striped bass
2 tablespoons dry rub #3
2 tablespoons dijon
3 tablespoons balsamic vinegar
4 cloves roasted garlic — minced
1 lime — zest of
1/3 cup extra virgin olive oil
1/3 cup peanut oil
salt and pepper to taste 1 bunch arugula — stemmed and washed
1/4 cup chopped tomato
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 tomato.
All Recipes
Busted for you by Gail Shermeyer <4paws@netrax.net>