Sea Bass With Spicy Roasted Bell Pepper Sauce Best Recipes

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Ingredients:

• 4 (6 ounce) Chilean Sea bass fillets
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• Roasted Yellow Pepper Grits, recipe follows
• Roasted Poblano Sauce, recipe follows
• 3 large yellow peppers
• 4 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large Spanish onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon chipotle puree
• 2 (16 ounce) cans hominy, drained
• 1 cup heavy cream
• 1/2 cup grated white Cheddar
• 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

Steps:

• Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. 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.
• 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.
• 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.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Ingredients:

• 1 1/2 lbs red bell peppers
• 1/2 cup almonds, toasted
• 6 tablespoons olive oil, divided (you will use some now, some later in the same recipe)
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons tomato paste
• 1/4 teaspoon cayenne pepper, if desired (optional)
• 4 (6 -7 ounce) sea bass fillets

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides.
• Let cool in closed paper bag 10 minutes.
• Peel and seed peppers.
• Place peppers in processor.
• Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
• Process until almonds are finely ground and peppers are almost smooth.
• Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat.
• Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
• Transfer fish to plates.
• Top each with sauce.
• Serve with remaining sauce.