← All recipes

Hot Smoked Striped Bass With Mustard Vinaigrette

A home-style Hot Smoked Striped Bass With Mustard Vinaigrette made with Balsamic Vinegar, Roasted Garlic Minced, Extra Virgin Olive Oil, Peanut Oil, and Tomato. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 4 clove
• 1/3 cup
• 1/3 cup
• 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.