Striped bass with roasted poblano vinaigrette and yellow pepper grits from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 126) by Bobby Flay

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Notes about this recipe

  • katiesue28 on April 12, 2025

    So delicious yet very simple. The "vinaigrette" is quite creamy and any leftovers would be great with eggs, sandwiches, etc.!

  • peaceoutdesign on July 15, 2023

    I really love the Vinaigrette. The "grits" were not as good as those made with corn meal but overall a good dinner.

  • 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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