• 3-tablespoon butter, divided
  • 1 (16-ounce) package frozen whole kernel corn, thawed
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 medium-size red bell pepper, chopped
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • ½ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 tablespoon Creole seasoning
  • 4 (6- to 8-ounce) striper fillets
  • 1/3-cup buttermilk
  • 1-tablespoon vegetable oil
  • ½ cup whipping cream
  • 2 tablespoons chopped fresh basil

Melt 2 tablespoons butter in large skillet over medium-high heat. Add corn, onion, and peppers. Sauté 7 to 9 minutes until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm. Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip striped bass fillets in buttermilk, and dredge in flour mixture. Melt remaining 1 tablespoon of butter with oil in skillet over medium-high heat. Cook striper fillets in batches, 2 to 3 minutes on each side or until golden brown. Remove and arrange over fried corn. Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Pour sauce over fillets. If desired, garnish with fresh basil sprigs.