Grilled Chilean Sea Bass with Hatch Chile Corn Salsa Recipe
Amp up your summer cook-out with this Grilled Chilean Sea Bass with Fire Roasted Hatch Chili and Corn Salsa
- two 8 ounce pieces of fresh Chilean Sea Bass
- 2 tablespoons of olive oil
- 3 ears of corn un-shucked
- 2 hatch peppers
- 1 cups of edamame
- 1 cups of assorted cherry tomatoes
- sliced green onions
- fresh oregano leaves
- fresh basil leaves
- sea 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 the 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.
- Because Chilean Sea Bass is slow-growing, its sudden rise in popularity made it difficult for supply to keep up with demand. It is on the Monterey Bay Aquarium Seafood Watch list and should only be bought from a Seafood Watch partner. When shopping for Chilean Sea Bass, look for the blue eco-label of the Marine Stewardship Council or talk to your fishmonger about seasonality and possible substitutes; Striped Bass or Black Bass are great alternatives.
- Avoid excess oil; too much oil will drip into the fire and cause the flames to flare up and impart a bitter flavor that will overpower the delicate flavor of the fish.
- Do not force fish from grates, patiently wait for the fish to release. Do not flip or turn more than once, the less you move the fish the less likely it is to break apart.
- When baking Chilean sea bass simply place on a cookie sheet tray lined with parchment paper, brush with oil, season with salt and pepper and cook for 12 to 15 minutes on 425°.
- A blend of poblano and jalapeno peppers is a great alternative if you can’t find hatch chiles and the heat level can easily be adjusted by adding more or fewer jalapenos.
Calories: 372kcal | Carbohydrates: 41g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Sodium: 37mg | Potassium: 1073mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1057IU | Vitamin C: 127mg | Calcium: 69mg | Iron: 3mg