Try this Hot Smoked Striped Bass with Mustard Vinaigrette recipe, or contribute your own.
Suggest a better descriptionRub 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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: GRILLIN AND CHILLIN SHOW #GR3636 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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Serving Size: 1 Serving (1620g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1263 | ||
Calories from Fat: 1238 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.6g | 183 % | |
Saturated Fat 20.9g | 104 % | |
Monounsaturated Fat 82.1g | ||
Polyunsanturated Fat 29.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 870.3mg | 30 % | |
Potassium 201.8mg | 5 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.4g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1263
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