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.

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  • 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


  1. Vegetables: In a bowl coat the peppers, tomatoes and edamame with 2 tablespoons of olive oil and season with salt and pepper.
  2. 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).
  3. 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.
  4. Scrape the char off the peppers, seed them and chop them. Add them to the bowl with vegetables and season with salt and pepper.
  5. 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.
  6. Serve the vegetables with the grilled sea bass and garnish with green onions and fresh herbs.

Recipe from Billy Parisi, 2014