Chilean Sea Bass With Roasted Yellow Pepper Grits And Roasted Poblano Sauce

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.

3. 3

   Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.

4. 4

   Poblano Pepper Sauce:

5. 5

   3 poblano peppers, roasted, peeled, seeded and chopped

6. 6

   1/4 cup red wine vinegar

7. 7

   3 tablespoons chopped cilantro

8. 8

   2 tablespoons honey

9. 9

   Salt and freshly ground pepper

10. 10

    1/2 cup olive oil

11. 11

    Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

* Per serving · 4 servings · Values may vary.