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Hot Smoked Striped Bass with Mustard Vinaigrette

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

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 20

Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.

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