Striped Bass with Tomatoes, Corn, and Basil

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