Filed Under: cook, mexican, saucesmarinadesrubs, Under 20 Mins, Vegetables

Striped Sea Bass with Roasted Poblano Vinaigrette & Yellow Pepper Grits

This dish would be just as good with red snapper or halibut—choose whatever looks freshest at the market

April 8th, 2012

Recipe from Bobby Flay’s Mesa Grill Cookbook by Bobby Flay

Tip: The dressing can be made up to 8 hours in advance and refrigerated.

Hominy*: Dried white or yellow corn kernels that have been soaked so that the hull and stem are removed. Look for them in the Mexican section of the grocery store or specialty stores.
Servings
4
Ingredients
  • 3 large yellow peppers, roasted and peeled
  • 2 cans (16-oz) hominy, rinsed and drained*
  • ¼ cup olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Spanish onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup 35% cream
  • Kosher salt and freshly ground pepper
  • 1 cup grated white Cheddar
  • 4 8-oz skin-on striped bass filets
  • Fresh cilantro, chopped, for garnish (optional)
Roasted Poblano Vinaigrette
Ingredients
  • 2 poblano chilis, roasted, peeled, seeded and chopped
  • 1 tablespoon red-wine vinegar
  • 1 clove garlic, chopped
  • 1 teaspoon honey
  • ¼ cup canola oil
  • Kosher salt and freshly ground pepper
Directions
  1. 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.

  2. 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.

  3. 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.

  4. To make dressing, combine all ingredients plus 2 tablespoons of cold water in a blender or food processor and purée until smooth.

  5. 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.

  6. 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.

Striped Sea Bass with Roasted Poblano Vinaigrette & Yellow Pepper Grits

Leave a Reply

Your email address will not be published.

Close