1. Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeño, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender. Add corn and paprika; cook 5 minutes, stirring occasionally. Add tomato; cook 10 minutes, stirring occasionally. Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.
2. Heat a 10-inch cast-iron skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper. Add 3 fillets to pan, skin side down; sauté 3 minutes or until skin is crisp. Turn fillets over; sauté 3 minutes or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and fillets. Spoon about 2/3 cup corn mixture onto each of 6 plates; top each serving with 1 fillet.