|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.