INGREDIENTS

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.  Converted by
MC_Buster.  Per serving: 1104 Calories (kcal); 27g Total Fat; (19%
calories from  fat); 38g Protein; 217g Carbohydrate; 0mg Cholesterol;
198mg Sodium  Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 154
Total Fat: 17.6g
Cholesterol: 0mg
Sodium: 689.8mg
Potassium: 2580.5mg
Carbohydrates: 39.8g
Fiber: 8.8g
Sugar: 6.4g
Protein: 15.9g