Striped bass with orange ale sauce

Serves 4

8	tablespoons butter
1	leek, thinly sliced
2	ears fresh corn, kernels removed
	Salt and pepper, to taste
1	cup orange juice
1/2	cup pale ale, such as Samuel Adams
1	tablespoon olive oil
4	pieces skinless, boneless striped bass (3 1/2 ounces each)

1. In a medium saucepan, heat 4 tablespoons of butter over medium heat. Add the leek and cook for 5 to 6 minutes or until tender. Add corn, salt, and pepper and cook for 2 minutes. Keep warm.

2. In a small saucepan over medium-high heat, combine orange juice and ale. Bring to a boil, lower heat to medium, and simmer steadily until the liquid reduces to about 1/2 cup. Turn the heat to low.

3. Cut the remaining 4 tablespoons of butter into cubes. Whisk them into sauce until incorporated. Remove from heat and cover to keep warm.

4. In a large skillet with a heat-proof handle, heat the oil over high heat. Sprinkle the fish with salt and pepper. Fry for 8 to 10 minutes, turning once, or until golden brown. Remove from heat and let cool.

5. Divide the leek mixture among 4 plates, top each with a bass fillet, and pour orange sauce over.