Hot Smoked Striped Bass with Mustard Vinaigrette
Yield
9 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
bass fillets
|
* |
| 2 | tablespoons |
barbeque rub
|
* |
| 2 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 4 | cloves |
garlic
roasted |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
peanut oil
|
|
| 1 | bunch |
arugula (roquette)
stemmed and washed |
*
|
| ¼ | cup |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
bass fillets
|
* |
| 3E+1 | ml |
barbeque rub
|
* |
| 3E+1 | ml |
dijon mustard
|
|
| 45 | ml |
balsamic vinegar
|
|
| 4 | cloves |
garlic
roasted |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
peanut oil
|
|
| 1 | bunch |
arugula (roquette)
stemmed and washed |
*
|
| 59 | ml |
tomatoes
chopped |
|
Directions
Rub bass with rub.
Bring meat smoker up to 450℉ (230℃).
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.
