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Receta Chilean Sea Bass With Roasted Yellow Pepper Grits

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Ingredientes

Cost per serving $2.85 view details
  • 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

  1. 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.
  2. 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.
  3. Yellow Pepper Grits: Preheat oven to 400 degrees.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. This recipe yields 4 servings.

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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%
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