Cheesy Yellow Pepper Grits with Striped Bass and Roasted Poblano Vinaigrette Recipe Video
Summary
Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
Yellow bell peppers - 3 large, roasted, peeled, and seeded
Posole (hominy) - 2 (16-ounce) cans, rinsed and drained
Olive oil – 1/4 cup
Unsalted butter - 1 tablespoons
Spanish onion - 1 medium, finely chopped
Garlic - 3 cloves, finely chopped
Heavy cream - 1 cup
Kosher salt and freshly ground black pepper
White cheddar cheese - 1 cup, grated
Striped bass fillets or Haddock - 4 (8-ounce), skin-on
Fresh cilantro for garnish - chopped (optional)
Roasted Poblano Vinaigrette (makes about 3/4 cup):
Poblano chilies - 2, roasted, peeled, seeded, and chopped
Red wine vinegar - 1 tablespoon
Garlic - 1 clove, chopped
Honey - 1 teaspoon
Canola oil – 1/4 cup
Kosher salt
Black pepper - freshly ground
Directions
GETTING READY
1) To make the roasted poblano vinaigrette, combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
2) Preheat the oven to 375 degrees.
MAKING
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.
FINALIZING
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
SERVING
10) Garnish with cilantro and serve.
1) To make the roasted poblano vinaigrette, combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
2) Preheat the oven to 375 degrees.
MAKING
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.
FINALIZING
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
SERVING
10) Garnish with cilantro and serve.
Editors Review
Not a recipe to be done on impulse, this dish requires some planning ahead. An entire meal in itself, this is one of Bobby Flay’s Mesa Grill Cookbook recipes. Simple flavors which come together to make a great meal.Chef
