April 8th, 2012
Recipe from Bobby Flay’s Mesa Grill Cookbook by Bobby Flay
Place 2 yellow peppers in a food processor and process until smooth. Add hominy and pulse until coarsely ground, 4 to 5 pulse (don't blend until smooth or hominy will be gummy). Finely dice remaining pepper and set aside.
Heat 2 tablespoons of oil and the butter in a medium pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
Add hominy - yellow pepper puree and cream and season with salt and pepper. Cook for about 10 minutes, or until thickened and cream is absorbed; if the mixture seems dry, add more cream or water. Fold in diced yellow pepper and Cheddar.
To make dressing, combine all ingredients plus 2 tablespoons of cold water in a blender or food processor and purée until smooth.
Heat a large nonstick pot or grill pan over high heat until almost smoking. Brush bass on both sides with remaining oil and season with salt and pepper. Cook, skin-side down, for 2 to 3 minutes, until golden. Turn over and continue cooking for 3 to 4 minutes, until just cooked through.
Place a heaping mound of yellow pepper grits on 4 dinner plates. Place a filet on top of each and drizzle with vinaigrette. Garnish with cilantro.