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.
All Recipes 
Busted for you by Gail Shermeyer <4paws@netrax.net>