Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.