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Striped Bass with Tomatoes, Corn, and Basil


Simple but sophisticated, this dish is an easy and light idea for a summer meal.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Body+Soul, July/August 2007


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Depending on your tolerance for spice, use either jalepenos or the more fiery serrano peppers. It's a good idea to wear rubber gloves when handling chiles to avoid burning your skin. If you can't find striped bass, try snapper or wild salmon instead.

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