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 dozen 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>