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

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This was the most sumptuous meal we've ever had at home. First, having fresh Chilean sea bass at our WesTexas grocery store is a luxury and then finding these recipes for the complete meal was wonderful. Learning how to properly cook such a beautiful, thick cut of fish was super. The sauce was the perfect accompanyment and the grits added the exact amount of Southern kick. I'd cook and eat goat tongue if Bobby had a recipe.

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I only made the sauce and it was awesome! Perfect balance of flavors. I could hardly stop myself from licking the bowl!

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The sea bass was good, the grits were good and the poblano sauce was excellent, but I really didn't care for them together. I felt the hominy grits overpowered the delicate taste of the sea bass. I think the poblano sauce would be excellent with grilled shrimp. I would make the hominy grits again and the poblano sauce but not with sea bass.

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This is one of the best, if not THEE best recipes I have ever made. I followed the instructions to the "T" and it was amazing. If I changed anything I would have just pureed the onion and all of the yellow pepper together to have an even consistency to the grits but other than that I can't think of anything. Seriously fabulous. Reminds me of those great rich yet robust and spicy dishes you get in New Orleans.

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A hit at our dinner party. I too am from the south and love to cook with grits. I seriously considered going with what i know and working within my comfort zone, so glad i didn't! The hominy made the dish with an added level of texture and flavor that true grits wouldn't have given the dish. Though if i didn't have hominy on hand grits would make a good substitution.

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I added some roasted jalapenos to the grits and it made all the difference. The sea bass was great. this was the first time with the fish and I highly recommend it.

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We made this Saturday night, and while it was a little time consuming, WOW, it was totally worth it. I skipped the whole hominy thing and used regular grits, just cooking them separately on the stovetop. Also, wasn't able to find a chipotle puree, so bought some canned chipotles and made our own in the food processor. Careful - those little things smell sweet, but they are hot!! The combination of the flavors in the grits along with the cool cilantro and pepper in the poblano sauce was simply delicious. We had leftovers Sunday night so picked up some sea scallops, and enjoyed it all over again. Definitely a new favorite!

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I made this for my family and everyone loved it! It is a very rich, flavorful dish. I would love to know if I could add low-fat milk as a substitute for the heavy cream. This dish has a lot of ingredients so have some extra hands around. I used the Roasted Poblano sauce another night on blackened salmon and it was good on that as well. My only complaint is that I ran out of fish for the left over grits and sauce so next time I would probably make more fish. YUM!

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We did not make the grits, so I do not know how they turn out, but the poblano sauce is amazing! We cooked our sea bass to the instructions, which was not as hot and we would like, but we had very thick filets, so that could be the reason. Next time we will cook a little bit longer. The poblano sauce was amazing, very easy over a gas stove, and not time consuming at all. While I had to look elsewhere for instructions on how to roast and peel the peppers, the process was quick and the end result delicious. I will use this sauce again on fish and also chicken.

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The recipe was ok. the grits were good, but the pepper flavor is over powering. The pablano sauce was good but won't make this recipe again.