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Striped Bass With Roasted Poblano Vinaigrette And Yellow Pepper Grits

For yellow pepper grits and fish
  Yellow bell pepper 3 Large, roasted, peeled, and seeded
  Posol/Hominy 32 Ounce, rinsed and drained (2 cans)
  Olive oil 1⁄4 Cup (4 tbs)
  Unsalted butter 1 Tablespoon
  Spanish onion 1 Medium, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Heavy cream 1 Cup (16 tbs)
  Kosher salt To Taste
  Freshly ground black pepper To Taste
  White cheddar cheese 1 Cup (16 tbs), grated
  Striped bass fillets/Haddock 4 Large, skin on
For garnish
  Fresh cilantro 1⁄4 Bunch (25 gm), chopped
For roasted poblano vinaigrette
  Poblano chili 2 , roasted, peeled, seeded, and chopped
  Red wine vinegar 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Honey 1 Teaspoon
  Canola oil 1⁄4 Cup (4 tbs)
  Cold water 2 Tablespoon

1) For roasted poblano vinaigrette: In a blender or food processor, combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
2) Preheat the oven to 375 degrees.

3) Brush the peppers with olive oil and season with salt and pepper. Place in the oven on a baking sheet, and rotate until charred on all sides, 15-17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.
4) Place 2 of the yellow peppers in a food processor and process until smooth. Add the posole and pulse until coarsely ground, 4 to 5 pulses (do no blend until smooth, or the posole will get gummy). Finely dice the remaining pepper and set aside.
5) Heat 2 tablespoons of the oil and the butter in a medium saucepan over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the posole-yellow pepper puree and the cream and season with salt and pepper. Cook for about 10 minutes, or until thickened and the cream is absorbed; if the mixture appears too dry, add more heavy cream or water. Fold in the diced yellow pepper and Cheddar.
6) Heat a large nonstick sauté pan or grill pan over high heat until almost smoking. Brush the bass (or haddock) on both sides with the remaining 2 tablespoons olive oil and season with salt and pepper. Cook, skin side down, for 2 to 3 minutes, till golden brown. Turn over and continue cooking for 3-4 minutes, until just cooked through.

7) Place a heaping mound of yellow pepper grits on 4 dinner plates.
8) Place a fillet on top of each mound, and drizzle with the roasted poblano vinaigrette.

9) Garnish with cilantro and serve.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Not a recipe to be done on impulse, this dish requires some planning ahead. An entire meal in itself, this is one of Bobby Flay’s Mesa Grill Cookbook recipes. Simple flavors which come together to make a great meal.

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