Grilled Sea Bass and Corn Salsa with Hatch Chiles
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
- two 8 ounce pieces of fresh Chilean Sea Bass
- 3 tablespoons of olive oil
- 4 ears of corn un-shucked
- 2 hatch peppers
- 2 cups of edamame
- 2 cups of assorted cherry tomatoes
- sliced green onions
- fresh oregano leaves
- fresh basil leaves
- salt and pepper to taste
- Vegetables: In a bowl coat the peppers, tomatoes and edamame with 2 tablespoons of olive oil and season with salt and pepper.
- Next, place the un-shucked corn on a hot grill along with the hatch peppers. Place the tomatoes and edamame in a grill approved metal basket. Cook all of the vegetables until the corn begins to char black and the peppers are black roasted on all sides (about 15 minutes).
- Once the veggies are cooked, remove from the heat and add to a bowl. Once the corn has cooled, shuck it and trim the corn from ear. Add it to a bowl along with the grilled edamame and tomatoes.
- Scrape the char off the peppers, seed them and chop them. Add them to the bowl with vegetables and season with salt and pepper.
- Coat the sea bass with 1 tablespoon of olive oil, season with salt and pepper and grill on high heat until marked and cooked through, about 12 minutes.
- Serve the vegetables with the grilled sea bass and garnish with green onions and fresh herbs.