Striped Bass With Tomatoes, Corn, And Basil

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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

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