Orange Glazed Sole

* Exported from MasterCook *

ORANGE GLAZED SOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pacific Sole fillets
2 tb Butter -- melted
2 tb Orange juice
1/2 ts Salt
1 d Pepper
-----ORANGE GLAZE-----
2 tb Cornstarch
1 c Orange juice
1/4 c Butter
1/3 c Sliced almonds
1/4 c Dry white wine
1/4 c Apple jelly
1/4 c Lemon juice
1/4 ts Liquid hot pepper sauce
1/8 ts Salt
1 t Grated orange rind
2/3 c Mandarin orange sections
-canned, drained

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 1/4 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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