Hot Smoked Striped Bass with Mustard Vinaigrette

• 3 pounds bass fillets
• 2 tablespoons barbeque rub
• 2 tablespoons dijon mustard
• 3 tablespoons balsamic vinegar
• 4 cloves garlic roasted
• 13 cup olive oil, extra-virgin
• 13 cup peanut oil
• 1 bunch arugula (roquette) stemmed and washed
• 1/4 cup tomatoes chopped

1. Rub bass with rub.
2. Bring meat smoker up to 450F (230C).
3. Place in individual hot smoker, add wood chips, place on fire and cook for 12 minutes.
4. In a bowl add Dijon, vinegar, garlic and lime zest, and puree.
5. With motor still running add oil slowly until emulsified.
6. Season to taste with salt and pepper.
7. Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.

bass fillets, barbeque rub, mustard, balsamic vinegar, garlic, olive oil, peanut oil, arugula, tomatoes

Taken from recipeland.com/recipe/v/hot-smoked-striped-bass-mustard-45009 (may not work)