Ingredients
- 4 Chilean sea bass fillets - (6 oz ea)
- 2 tbsp olive oil
- salt to taste
- freshly-ground black pepper to taste
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.