Chilean Sea Bass with Roasted Yellow Pepper Grits

Description
This recipe yields 4 servings.

Ingredients

 * 4	x	Chilean Sea Bass fillets - (6 oz ea)
 * 2	tbl	Olive Oil
 * Salt to taste
 * Freshly- Ground Black Pepper to taste

YELLOW PEPPER GRITS

 * 3	lrg	Yellow Peppers
 * 4	tbl	Olive Oil
 * 1	tbl	Unsalted Butter
 * 1	lrg	Spanish Onion finely chopped
 * 3	x	garlic cloves finely chopped
 * 1	tbl	chipotle puree
 * 2	can	hominy - (16 oz ea) drained
 * 1	cup	Heavy Cream
 * 1/2	cup	grated white Cheddar

POBLANO PEPPER SAUCE

 * 3	x	Poblano Peppers roasted, peeled, seeded and chopped
 * 1/4	cup	Red Wine vinegar
 * 3	tbl	chopped cilantro
 * 2	tbl	honey
 * Saltto taste
 * Freshly- Ground Black Pepper to taste
 * 1/2	cup	Olive Oil

Directions

 * 1) 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.
 * 2) 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.
 * 3) Yellow Pepper Grits: Preheat oven to 400 degrees.
 * 4) 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.
 * 5) 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.
 * 6) 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.
 * 7) 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.
 * 8) Poblano Pepper Sauce: 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.