Name: Chilean Sea Bass with Roasted Yellow Pepper Grits
Ingredients: 4 x Chilean Sea Bass fillets - (6 oz ea); 2 tbl Olive Oil; Salt to taste; Freshly- Ground Black Pepper to taste

Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chilean Sea Bass with Roasted Yellow Pepper Grits

Ingredients

4 x Chilean Sea Bass fillets - (6 oz ea)
2 tbl Olive Oil
Salt to taste
Freshly- Ground Black Pepper to taste

Directions

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.
Yellow Pepper Grits: Preheat oven to 400 degrees.
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.
Poblano Pepper Sauce: 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.
Category:Chilian Recipes
Category:Chilian Meat Dishes

Nutrition, whole recipe (rough)

125Calories

0 gProtein

14 gFat

2 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + peppertop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Tomato Soup526 recipes

Brown Bread461 recipes

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Chilean Sea Bass with Roasted Yellow Pepper Grits