Chilean Sea Bass With Roasted Yellow Pepper Grits And Roasted Poblano Sauce Recipes

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ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18



Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

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. Serve with Poblano Pepper Sauce.
  • 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.

3 large yellow peppers
4 tablespoons olive oil
2 (16 ounce) cans hominy, drained
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
Salt and pepper
Salt and pepper
3 gloves garlic, finely chopped
1 tablespoon chipotle puree
1 cup heavy cream
1/2 cup grated white Cheddar
Poblano Pepper Sauce, recipe follows
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro leaves
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10



Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach image

Steps:

  • Season the sea bass with salt and pepper.
  • In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
  • While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
  • Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
  • In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
  • For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

4 (6-ounce) center cut fillets Chilean sea bass
Salt and pepper
4 tablespoons canola oil
1 bunch fresh thyme
6 tablespoons whole butter
2 pints assorted mushrooms (shiitake, cremini, portobello)
2 cups instant grits
1 quart chicken stock
1/4 cup heavy cream
1 pound baby spinach, carefully washed

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 1 serving

Number Of Ingredients 21



Lobster Enchiladas With Roasted Poblano Sauce image

Steps:

  • For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
  • For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
  • Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
  • For the enchiladas: Preheat oven to 420 degrees F.
  • Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

2 medium jalapenos, finely diced
2 extra-large tomatoes, finely diced
1 large red onion, finely diced
Juice of 2 medium limes
2 ounces chopped fresh cilantro
15 poblano peppers
1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour
One 8-ounce spiny Florida lobster tail, shelled
1/2 cup white wine
Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving

PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth image

Steps:

  • Preheat oven to 400 degrees F.
  • In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
  • In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
  • In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.

2 tablespoons olive oil
28 ounces Chilean sea bass cut into 7-ounce portions
1 poblano pepper, julienned
1 red bell pepper, julienned
8 ounces leeks, diced
3 ounces white wine
2 1/2 cups fish stock
Salt and pepper, to taste
16 ears baby corn, grilled

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5



Roasted Chilean Sea Bass With Chive Oil image

Steps:

  • Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
  • Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
  • Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

PAN ROASTED CHILEAN SEA BASS

Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.

Provided by Chef Dante Giannini

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6



Pan Roasted Chilean Sea Bass image

Steps:

  • Season sea bass on each side with salt and pepper.
  • Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
  • Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8

7 ounces portions skin on sea bass
sea salt
white pepper
3 tablespoons canola oil
2 tablespoons butter
10 sprigs thyme

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