Cornmeal Crusted Sea Bass with Corn and Tomatillo Salsa

For Salsa: Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.

Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about 5 minutes. Drain and puree in a blender until smooth.

Pour into the bowl containing the corn. Add the tomatoes, jalapenos, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

For Sea Bass: In a large skillet, heat the olive oil over medium heat. Pour the buttermilk into a shallow dish and sprinkle the cornmeal onto another shallow dish.

Season the fish fillets with salt and pepper, dip each fillet into buttermilk, then dredge in cornmeal. Saute the fish fillets until lightly browned, 3 to 4 minutes per side.

Transfer to warm plates and serve with room temperature salsa on the side.