Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce

Name: Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Southern
Ingredients: 1 Tbsp chipotle puree; 3 Tbsps chopped cilantro; 3 cloves garlic, finely chopped; 237 milliliters heavy cream; 907 grams hominy, drained; 2 Tbsps honey; 118 milliliters olive oil; 2 Tbsps olive oil; 4 Tbsps olive oil; 1 large Spanish onion, finely chopped; 3 poblano peppers, roasted, peeled, seeded and chopped; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground pepper; 680 grams Chilean Sea bass fillets; 1 Tbsp unsalted butter; 118 milliliters grated white Cheddar; 3 larges yellow peppers

Need a gluten free and pescatarian main course? Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce could be an outstanding recipe to try. One portion of this dish contains around 44g of protein, 89g of fat, and a total of 1194 calories. This recipe serves 4. A mixture of heavy cream, butter, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. This recipe is typical of Southern cuisine.

Instructions

Brush bass with olive oil on both sides and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bass

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.

Equipment you will use

Grill Pan

Grill

Frying Pan

Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates.

Ingredients you will need

Yellow Pepper

Grits

Place a fillet on top of each and drizzle with the Poblano Sauce.

Ingredients you will need

Poblano Pepper

Sauce

Preheat oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Pepper

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the skin and seeds from the peppers.

Ingredients you will need

Peppers

Seeds

Place 2 of the peppers in a food processor and process until smooth.

Ingredients you will need

Peppers

Equipment you will use

Food Processor

Cut the remaining pepper into fine dice and set aside.

Ingredients you will need

Pepper

Place the hominy in a food processor and process until smooth.

Ingredients you will need

Hominy

Equipment you will use

Food Processor

Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions, season with salt and pepper, and cook until soft.

Ingredients you will need

Salt And Pepper

Onion

Add the garlic and cook for an additional 2 minutes.

Ingredients you will need

Garlic

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.

Ingredients you will need

Chipotle Chile Puree

Yellow Pepper

Heavy Cream

Cheddar Cheese

Hominy

Pepper

Salt

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Peppers

Vinegar

Honey

Equipment you will use

Blender

Equipment

Ingredients

Servings:

1Tbsp

chipotle puree 3Tbsps

chopped cilantro 3cloves

garlic, finely chopped 237milliliters

heavy cream 907grams

hominy, drained 2Tbsps

Spanish onion, finely chopped 3

poblano peppers, roasted, peeled, seeded and chopped 59milliliters

red wine vinegar 4servings

Salt and freshly ground pepper 680grams

Chilean Sea bass fillets 1Tbsp

unsalted butter 118milliliters

grated white Cheddar 3larges

yellow peppers

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.

Alsace Willm Pinot Gris Reserve

An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.