This is a great recipe for late summer when tomatoes and corn are at their peak of ripeness and the bass are biting! You can make it as an appetizer to serve with tortilla chips or as a filling for tacos or serve it as a salad.
1 to 2 lbs bass fillets and trimmings, meat from one large mouth bass
1 to 2 Tbsp olive oil
2 large, ripe tomatoes
1 to 2 ears of fresh corn, steamed and removed from the cob
1/2 cup fresh cilantro, chopped
1/4 cup red onion or shallot, diced
1). Mix 2 Tbsp of salt and 2 Tbsp of sugar together and rub it all over the bass fillets. Put in the refrigerator on a plate or dish with a lip because water will come out of the fish. This curing process firms up the fish and seasons it.
3). Place a fry pan on medium high heat with 1-2 Tbsp of olive oil. Saute the fish until golden brown and cooked through, about 4 minutes per side. Remove from pan to cool slightly while you prepare the veggies.
4). In a medium sized bowl mix the diced tomatoes, corn, chopped onion, and fresh cilantro. Squeeze the juice from one lime and add to the veggies. Mix together.
5). Cut the fish into bite size chunks and add to the corn and tomato mixture. Season with fresh cracked pepper and salt to taste.