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Hot Smoked Striped Bass With Mustard Vinaigrette

A home-style Hot Smoked Striped Bass With Mustard Vinaigrette made with Fillet Wild Striped Bass, Dry Rub, Dijon, Balsamic Vinegar, and Roasted Garlic. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 3 lb
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 4 clove
• 1
• 1/3 cup
• 1/3 cup
• 1 bunch
• 1/4 cup

Method (preview)

1. 1

   Rub bass with Dry Rub #3.

2. 2

   Bring meat smoker up to 450 degrees.

3. 3

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

4. 4

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

5. 5

   With motor still running add oil slowly until emulsified.

6. 6

   Season to taste with salt and pepper.

7. 7

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