Ingredients
2 tablespoons extra-virgin olive oil
4 striped bass fillets, skin on (about 5 ounces each)
Coarse salt and ground pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 jalapeno or serrano pepper, ribs and seeds removed, very thinly sliced
1/2 cup dry white wine
2 ears of corn, husks and silk removed, kernels scraped off
6 ounces (1 generous cup) cherry tomatoes, quartered
1/2 cup chopped basil
1/4 cup chopped cilantro
Preparation
In a large skillet, heat oil over medium-high. Season fish with salt and pepper, and sear, skin side down, for 4 minutes. With a wide metal spatula, turn fish over and cook 1 minute. Do not cook through. Remove from the pan; set aside.
Add onion to the pan, reduce heat to medium, and cook, stirring occasionally, until onion is tender and the edges begin to brown, about 4 minutes. Add garlic and cook 1 minute.
Add jalapeno, wine, 1/4 cup water, corn, tomatoes, and fish, skin side up. Cover and cook 4 minutes, or until the fish is just cooked through; transfer, skin side up, to four wide shallow bowls. Stir basil and cilantro into vegetable mixture and spoon around fish.
