Recipe for Hot Smoked Striped Bass with Mustard Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
3 lb	Fillet of wild striped bass
2 tbl	Dry Rub # 3 see * Note
2 tbl	Dijon mustard
3 tbl	Balsamic vinegar
4 x	Roasted garlic cloves minced
	Zest of 1 lime
1/3 cup	Extra virgin olive oil
1/3 cup	Peanut oil
	Salt to taste
	Freshly ground black pepper to taste
1 bn	Arugula stemmed and washed

Instructions:

Instructions: 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.

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