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

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4 (6 ounce) Chilean Sea bass fillets

2 tablespoons olive oil

Salt and freshly ground pepper

Roasted Yellow Pepper Grits, recipe follows

Roasted Poblano Sauce, recipe follows

Yellow Pepper Grits:

3 large yellow peppers

4 tablespoons olive oil

1 tablespoon unsalted butter

1 large Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 tablespoon chipotle puree

2 (16 ounce) cans hominy, drained

1 cup heavy cream

1/2 cup grated white Cheddar

Poblano Pepper Sauce:

3 poblano peppers, roasted, peeled, seeded and chopped

1/4 cup red wine vinegar

3 tablespoons chopped cilantro

2 tablespoons honey

Salt and freshly ground pepper

1/2 cup olive oil