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

Name: Chilean Sea Bass With Roasted Yellow Pepper Grits And Roasted Poblano Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) Chilean Sea bass fillets; 2 tablespoons olive oil; Salt and freshly ground pepper; Roasted Yellow Pepper Grits, recipe follows; Roasted Poblano Sauce, recipe follows; Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. T…; Yellow Pepper Grits:; 3 large yellow peppers; 4 tablespoons olive oil; 1 tablespoon unsalted butter; 1 large Spanish onion, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon chipotle puree; 2 (16 ounce) cans hominy, drained; 1 cup heavy cream; 1/2 cup grated white Cheddar

Servings: persons

4 (6 ounce) Chilean Sea bass fillets
2 tablespoons olive oil
Salt and freshly ground pepper
Roasted Yellow Pepper Grits, recipe follows
Roasted Poblano Sauce, recipe follows
Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
Yellow Pepper Grits:
3 large yellow peppers
4 tablespoons olive oil
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chipotle puree
2 (16 ounce) cans hominy, drained
1 cup heavy cream
1/2 cup grated white Cheddar

1
Preheat oven to 400 degrees F.
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
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
Poblano Pepper Sauce:
5
3 poblano peppers, roasted, peeled, seeded and chopped
6
1/4 cup red wine vinegar
7
3 tablespoons chopped cilantro
8
2 tablespoons honey
9
Salt and freshly ground pepper
10
1/2 cup olive oil
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.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (6 ounce) Chilean Sea bass fillets, 2 tablespoons olive oil, Salt and freshly ground pepper, Roasted Yellow Pepper Grits, recipe follows, and more.

Yes, Chilean Sea Bass With Roasted Yellow Pepper Grits And Roasted Poblano Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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