Sea Bass de Roblado

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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6 pieces aluminum foil, cut in 12″ x 12″ squares
6 banana leaves, cut in 12″ x 12″ squares
12 hoja santa leaves or about 30 crushed fennel seeds
3 plantains, sliced & fried
3 large tomatoes, cut in wedges
1/2 Spanish onion, cut in strips
6 sea bass filets, 6 oz. each
12 sprigs of cilantro
1 green bell pepper, cut into large strips
1 red bell pepper, cut into large strips
1 chiles guero (yellow caribe)yellow_caribe, cut into thin slices
1 Tbsp. garlic, thinly sliced
6 Tbsp. pork lard


Place a piece of aluminum foil on a counter and top with a piece of banana leaf. Top with 2 hoja santa leaves or five fennel seeds, then add 1/6 of the plantain slices, 3 pieces tomato, several strips of onion, a piece of sea bass, 2 sprigs of cilantro, 2 strips each of green & red bell pepper, a couple slivers of chile and two slices of garlic.

When all the ingredients are in place, top with 1 Tbsp. of lard. Wrap the packet in a banana leaf, as if it were a tamale.

Wrap tightly in foil.

Place the six packets in a steamer over high heat for 25 minutes. Remove from the flame, remove the foil and serve in the banana leaf.

Yields 6 servings.

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