Striped bass with roasted poblano vinaigrette and yellow pepper grits from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen by Bobby Flay

  • bass
  • yellow peppers
  • cilantro
  • heavy cream
  • honey
  • cheddar cheese
  • canned white hominy
  • poblano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FETaylor on June 26, 2021

    This was delicious. I substituted half and half for the heavy cream with no shortage of flavor.

  • HalfSmoke on July 07, 2018

    Grilled this with fresh, local Maryland rockfish. Straightforward recipe with big flavors. Home run!

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