Chilean Sea Bass with Roasted Yellow Pepper Grits

Description


This recipe yields 4 servings.

Ingredients

 * 4 Chilean sea bass fillets - (6 oz ea)
 * 2 tbsp olive oil
 * salt to taste
 * freshly-ground black pepper to taste

Yellow pepper grits

 * 3 large yellow peppers
 * 4 tbsp olive oil
 * 1 tbsp unsalted butter
 * 1 large Spanish onion finely chopped
 * 3 garlic cloves finely chopped
 * 1 tbsp chipotle purée
 * 2 can hominy - (16 oz ea) drained
 * 1 cup heavy cream
 * ½ cup grated white cheddar

Poblano pepper sauce

 * 3 poblano peppers roasted, peeled, seeded and chopped
 * ¼ cup red wine vinegar
 * 3 tbsp chopped cilantro
 * 2 tbsp honey
 * saltto taste
 * freshly-ground black pepper to taste
 * ½ cup olive oil

Directions

 * 1) Brush bass with olive oil on both sides and season with salt and pepper.
 * 2) Heat saute pan or grill pan over high heat until smoking.
 * 3) Grill, skin-side down, for 3 to 4 minutes or until golden brown.
 * 4) Turn over and continue cooking for 2 to 3 minutes for medium-well doneness.
 * 5) Place a heaping mound of yellow pepper grits onto 4 dinner plates.
 * 6) Place a fillet on top of each and drizzle with the poblano sauce.

Yellow pepper grits

 * 1) Preheat oven to 400°F.
 * 2) Rub the pepper with 2 tablespoons of the oil and place on a baking sheet.
 * 3) Roast in the oven until soft and skin is blackened.
 * 4) Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
 * 5) Remove the skin and seeds from the peppers.
 * 6) Place 2 of the peppers in a food processor and process until smooth.
 * 7) Cut the remaining pepper into fine dice and set aside.
 * 8) Place the hominy in a food processor and process until smooth.
 * 9) Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.
 * 10) Add the onions, season with salt and pepper, and cook until soft.
 * 11) Add the garlic and cook for an additional 2 minutes.
 * 12) Add the hominy, yellow pepper puree, and heavy cream.
 * 13) Season with salt, pepper, and chipotle puree.
 * 14) Cook for 10 minutes and fold in the diced yellow peppers and cheddar.

Poblano pepper sauce

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