Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fillet wild striped bass

  2. 2 tablespoons 30ml Dry rub

  3. 3 2 tablespoons 30ml Dijon

  4. 3 tablespoons 45ml Balsamic vinegar

  5. 4 Roasted garlic - minced

  6. 1 Lime - zest of

  7. 1/3 cup 78ml Extra virgin olive oil

  8. 1/3 cup 78ml Peanut oil Salt and pepper to taste

  9. 1 Arugula - stemmed and washed

  10. 1/4 cup 15g / 1/2oz Chopped tomato

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rub bass with Dry Rub #3. Bring meat smoker up to 450F 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.


Send feedback