Preparation / Directions:
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 the chopped tomato.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3636 )
* Note: See the "Dry Rub # 3" recipe which is included in the "Rubs and Spices" recipe collectio
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