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

Roasted Poblano Vinaigrette

Serve this dressing with Striped Sea Bass

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.
  • 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
  1. Combine all ingredients plus 2 tablespoons of cold water in a blender or food processor and purée until smooth.

  2. Drizzle vinaigrette over filet and garnish with cilantro.

Roasted Poblano Vinaigrette

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