Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 x Chilean sea bass fillets - (6 ounce ea)
- 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 lrg yellow peppers
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 lrg Spanish onion finely minced
- 3 x garlic cloves finely minced
- 1 Tbsp. chipotle puree
- 2 can hominy - (16 ounce ea) liquid removed
- 1 c. heavy cream
- 1/2 c. grated white Cheddar
- 3 x poblano peppers roasted, peeled, seeded and minced
- 1/4 c. red wine vinegar
- 3 Tbsp. minced cilantro
- 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
Direcciones
- Brush bass with extra virgin olive oil on both sides and season with salt and pepper. Heat saute/fry pan or possibly grill pan over high heat till smoking. Grill, skin-side down, for 3 to 4 min or possibly till golden. Turn over and continue cooking for 2 to 3 min 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.
- Yellow Pepper Grits: Preheat oven to 400 degrees.
- Rub the pepper with 2 Tbsp. of the oil and place on a baking sheet. Roast in the oven till soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 min.
- Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process till smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process till smooth. Heat the remaining 2 Tbsp. of oil and butter in a medium saucepan over medium heat. Add in the onions, season with salt and pepper, and cook till soft.
- Add in the garlic and cook for an additional 2 min. Add in the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 min and mix in the diced yellow peppers and cheddar.
- Poblano Pepper Sauce: Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 715 | |
| Calories from Fat 543 | 76% |
| Total Fat 61.6g | 77% |
| Saturated Fat 18.04g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 445mg | 19% |
| Potassium 363mg | 10% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.39g | 3% |
| Protein 8.7g | 14% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
