Instructions: Saute sea bass in 1 tablespoon of peanut oil, skin side down for approximately 4 minutes each side. Remove fillets from the pan, pour out the oil and add herbs and tomato.

Arrange "Creamless" Creamed Corn on plate. Place Sea Bass on plate, top with fresh herb tomato mixture.

CREAMLESS CREAMED CORN:
Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs.

Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside.

Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

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