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How To make Hot Smoked Striped Bass with Mustard Vinaigrette
3 pounds fillet wild striped bass
2 tablespoons dry rub #3
2 tablespoons dijon
3 tablespoons balsamic vinegar
4 cloves roasted garlic
minced
1 lime :
zest of
1/3 cup extra virgin olive oil
1/3 cup peanut oil
salt and pepper to taste 1 bunch arugula -- stemmed and washed
1/4 cup 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 with salt and pepper.
Spread Arugula on platter, place fish on top and drizzle with dressing, dazzle with tomato.
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Busted for you by Gail Shermeyer <4paws@netrax.net>
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Fried Fish Recipe
Flounder or Whiting
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onion powder
garlic powder
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cayenne pepper
flour all-purpose
yellow cornmeal
Add oil to a large frying pan. Heat the oil to 350F.
Add your favorite brand of hot sauce and yellow mustard to the fish and combine.
Season the flour with onion powder, garlic powder, old bay, lemon pepper, cayenne pepper, paprika, Sazon, and mix to combine.
Dredge the fish until perfectly coated and fry until golden brown.
Tartar Sauce
1 cup mayo
1/2 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp sweet relish
1 tbsp capers
1/2 tbsp Caper juice
1-2 tbsp dill paste or 1 tbsp fresh chopped dill
1 tbsp Lemon juice
salt pinch
black pepper pinch
Combine all of the ingredients until the consistency is smooth
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