Ingredients :

4 x Chilean sea bass fillets - (6 oz ea)
2 tbs olive oil
Salt to taste
Freshly-ground black pepper to taste

Yellow Pepper Gritz:
3 lrg yellow peppers
4 tbs olive oil
1 tbs unsalted butter
1 lrg Spanish onion finely chopped
3 x garlic cloves finely chopped
1 tbs chipotle puree
2 can hominy - (16 oz ea) drained
1 cup heavy cream
1/2 cup grated white Cheddar

Poblano Pepper Sauce:
3 x poblano peppers roasted, peeled,seeded and chopped
1/4 cup red wine vinegar
3 tbs chopped cilantro
2 tbs honey
Salt to taste
Freshly-ground black pepper to taste
1/2 cup olive oil

Method :

* 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.