CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Preheat oven to 400 degrees F. Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside. Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar. Poblano Pepper Sauce: 3 poblano peppers, roasted, peeled, seeded and chopped 1/4 cup red wine vinegar 3 tablespoons chopped cilantro 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
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Tlou Mathapo
tlou.m98@gmail.comOverall, I thought this dish was pretty good. The fish was cooked well and the sauce was flavorful. However, I found the grits to be a bit bland. I would recommend adding some more seasoning to them next time.
saabravo
saabravo@gmail.comThis recipe was a bit too complicated for me, but the results were worth it. The fish was cooked perfectly and the sauce was amazing. I would recommend this recipe to experienced cooks who are looking for a challenge.
ali Ch543
ca93@aol.comI followed the recipe exactly and the dish turned out perfectly. The fish was flaky and moist, and the sauce was rich and flavorful. I served it with roasted vegetables and it was a delicious and healthy meal.
MS HALIMA
halima-ms70@gmail.comThis dish was a hit at my dinner party! Everyone loved the combination of flavors and textures. I will definitely be making this again for special occasions.
Emmanuel Asisia
asisiae@hotmail.comNot bad, but not great either. The fish was a bit overcooked and the sauce was too salty. I would recommend making some adjustments to the recipe before trying it again.
Lingkon Islam
islam35@gmail.comThis was one of the best fish dishes I've ever had! The flavors were incredible and the fish was cooked to perfection. I will definitely be making this again and again.
HACK Tmg
hack_tmg2@hotmail.comI wasn't a big fan of the roasted poblano sauce, but the rest of the dish was delicious. The fish was cooked perfectly and the grits were creamy and flavorful. I would recommend trying a different sauce if you make this recipe.
Leroy Ray
l_r3@gmail.comThe recipe was easy to follow and the dish turned out great! The fish was flaky and moist, and the sauce was flavorful. I served it with roasted vegetables and it was a hit with my family.
Saleman Bhatti
bhatti_s99@aol.comThis dish was a bit too spicy for my taste, but other than that it was delicious. The fish was cooked perfectly and the grits were creamy and flavorful. I would recommend using a milder pepper for the sauce if you don't like spicy food.
Swjon Ray
swjon_r90@hotmail.comI tried this recipe last night and it turned out amazing! The sauce was rich and flavorful, and the grits were creamy and cheesy. The sea bass was cooked perfectly and flaked apart easily. Will definitely be making this again.
Afe Rotimi
aferotimi@hotmail.comThis Chilean sea bass dish was an absolute delight! The roasted yellow pepper grits and roasted poblano sauce complemented each other perfectly, creating a harmonious blend of flavors. The fish was cooked to perfection, flaky and moist. I highly reco