Striped Bass with Roasted Poblano Vinaigrette and Yellow Pepper Grits

AmateurKitchen's picture

Apr. 20, 2012


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: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1209Calories from Fat 769

 % Daily Value*

Total Fat 87 g133.8%

Saturated Fat 25 g125%

Trans Fat 0 g


Sodium 836 mg34.83%

Total Carbohydrates 55 g18.3%

Dietary Fiber 9 g36%

Sugars 7 g

Protein 57 g114%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet