Orange glazed sole

4 servings

Ingredients

Quantity Ingredient
2 pounds Pacific Sole fillets
2 tablespoons Butter; melted
2 tablespoons Orange juice
2 tablespoons Cornstarch
1 cup Orange juice
¼ cup Butter
⅓ cup Sliced almonds
¼ cup Dry white wine
¼ cup Apple jelly
½ teaspoon Salt
1 dash Pepper
¼ cup Lemon juice
¼ teaspoon Liquid hot pepper sauce
⅛ teaspoon Salt
1 teaspoon Grated orange rind
⅔ cup Mandarin orange sections canned, drained

Directions

ORANGE GLAZE

Rinse fillets with cold water; pat dry with paper towels. If necessary, cut large fillets into serving-size portions. Spray broiler pan with non-stick vegetable spray. Place fillets in a single layer on broiler pan. Combine butter and orange juice; brush over fillets. Sprinkle with salt and pepper. Broil about 4 inches from source of heat for 6 minutes. Baste with Orange Glaze. Continue cooking for 2-4 minutes, or until fillets flake easily when tested with a fork. Transfer to warm serving platter. Serve with remaining heated Orange Glaze. Makes 4-6 servings.

ORANGE GLAZE:

Combine cornstarch with ¼ cup orange juice; set aside. In medium saucepan, over medium heat, melt butter. Add almonds and saute until slightly browned. Add remaining orange juice, wine, jelly and lemon juice; heat to just boiling. Stir in cornstarch mixture; continue cooking, stirring constantly, until mixture thickens. Add liquid hot pepper sauce, salt, orange rind and orange sections; mix well.

Reduce heat to low and keep warm until serving. Makes 2 cups sauce.

A West Coast Fisheries Development Foundation recipe.

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