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Hot Smoked Striped Bass with Mustard Vinaigrette

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Submitted by avko4

YIELD

9 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

3 1.4
POUNDS KG BASS FILLETS *
2 3E+1
TABLESPOONS ML BARBEQUE RUB *
2 3E+1
TABLESPOONS ML DIJON MUSTARD
3 45
TABLESPOONS ML BALSAMIC VINEGAR
4 4
CLOVES CLOVES GARLIC
roasted
79
79
CUP ML PEANUT OIL
1 1
BUNCH BUNCH ARUGULA (ROQUETTE)
stemmed and washed *
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 155 94% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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