White on white final product photo

Red Fish with Warm Spicy Corn and Tomato Salsa

2 tablespoons extra virgin olive oil
1 small red onion, finely chopped, about ½ cup (substitute with about 4 scallions)
1/2 jalapeno or serrano pepper, ribs and seeds removed, very thinly sliced
2 ears of corn, husks and silk removed, kernels scraped off
6 ounces (1 generous cup) cherry tomatoes, sliced in half
about ½ cup dry white wine, chicken stock, or water
2 cloves garlic, minced
1/2 cup chopped basil
1/4 cup chopped cilantro or parsley
kosher or sea salt
freshly ground black pepper

Heat a large sauté pan over medium heat. Add the oil, then add the onion to the pan, and cook, stirring occasionally, until the onion is softened and beginning to become translucent. Add the garlic and cook until fragrant. Add the jalapeno, corn, and tomatoes, and cook for a few minutes (the tomatoes will begin to release liquid). Add the wine and stir. Spread the vegetables out in an even layer, then place the fish on top, with at least 1-inch between them. Cover and about cook 5 minutes, or until the fish is opaque. Remove the fish to a serving plate. If there is a lot of liquid in the pan, raise the heat and reduce until the sauce is thickened a bit. Stir in the basil and cilantro. Adjust seasoning.