Sea Bass With Spicy Roasted Bell Pepper Sauce Best Recipes

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

2023-01-31



Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

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

Jan 18, 2008



Sea Bass With Spicy Roasted Bell Pepper Sauce image

This is a very versatile sauce. You can pair it with so many things. Use it as a sauce for pasta, as a dip, or as a topping for toasted garlic bread. I'm sure that you will find a use for it all your own. You can roast your own bell peppers, or you can purchase jars of them in the supermarket already roasted and peeled.It goes great with chicken or, of course, the sea bass!

Provided by FLUFFSTER

Categories     Bass

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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.

Nutrition Facts : Calories 497.5, Fat 33.3, SaturatedFat 4.5, Cholesterol 70.3, Sodium 226.4, Carbohydrate 14.7, Fiber 5.7, Sugar 8.7, Protein 37.4

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