Fish fillet with tomatoes and corn

Description

In a large skillet, heat the oil over medium heat. Season the fish with salt and pepper, place skin-side down, and cook for 4 minutes. Flip the fish with a spatula and cook for another minute. Remove the fish from the skillet and set aside. Add the onion to the skillet, reduce the heat to medium, and cook, stirring, until soft and beginning to brown, about 4 minutes. Add the garlic and cook for 1 minute. Add the jalapeño pepper, wine, 1/4 cup of water, corn, tomatoes, and the fish, skin-side up. Cover and simmer for 4 minutes. Divide the dish among 4 bowls. Top with basil and cilantro, and serve.

Instructions