| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Sami | Fish-fs, Categories | 1 | Servings |
INGREDIENTS
| 3 | lb | Fillet wild striped bass |
| 2 | tb | Dry rub #3 |
| 2 | tb | Dijon |
| 3 | tb | Balsamic vinegar |
| 4 | Cloves roasted garlic; minced | |
| 1 | Lime; zest of | |
| 1/3 | c | Extra virgin olive oil |
| 1/3 | c | Peanut oil |
| Salt and pepper to taste | ||
| 1 | bn | Arugula; stemmed and washed |
| 1/4 | c | Chopped tomato |
INSTRUCTIONS
Rub bass with Dry Rub #3. Bring meat smoker up to 450 degrees. 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. All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: GRILLIN' AND CHILLIN' SHOW #GR3636 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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