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Correo Electrónico
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Ingredientes
- 3 lb Fillet of wild striped bass
- 2 Tbsp. Dry Rub # 3 see * Note
- 2 Tbsp. Dijon mustard
- 3 Tbsp. Balsamic vinegar
- 4 x Roasted garlic cloves chopped Zest of 1 lime
- 1/3 c. Extra virgin extra virgin olive oil
- 1/3 c. Peanut oil Salt to taste Freshly grnd black pepper to taste
- 1 bn Arugula stemmed and washed
- 1/4 c. Minced fresh tomato
Direcciones
- Rub bass with Dry Rub # 3. Bring meat smoker up to 450 degrees. Place in individual warm smoker, add in wood chips, place on fire and cook for 12 min.
- In a bowl add in Dijon, vinegar, garlic and lime zest, and puree. With motor still running add in oil slowly till emulsified. Season to taste with salt and pepper.
- Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with the minced tomato.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 195g | |
| Calories 721 | |
| Calories from Fat 648 | 90% |
| Total Fat 73.33g | 92% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 223mg | 6% |
| Total Carbs 14.6g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 8.45g | 6% |
| Protein 2.54g | 4% |
