Chilean Sea Bass With Roasted Yellow Pepper Grits

Directions

1. Brush bass with extra virgin olive oil on both sides and season with salt and pepper. Heat saute/fry pan or possibly grill pan over high heat till smoking. Grill, skin-side down, for 3 to 4 min or possibly till golden. Turn over and continue cooking for 2 to 3 min 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 Tbsp. of the oil and place on a baking sheet. Roast in the oven till soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 min.
5. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process till smooth. Cut the remaining pepper into fine dice and set aside.
6. Place the hominy in a food processor and process till smooth. Heat the remaining 2 Tbsp. of oil and butter in a medium saucepan over medium heat. Add in the onions, season with salt and pepper, and cook till soft.
7. Add in the garlic and cook for an additional 2 min. Add in the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 min and mix 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 till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified.
9. This recipe yields 4 servings.