Orange Glazed Sole Print Email

2 lb Pacific Sole fillets
2 TBS Butter -- melted
2 TBS Orange juice
1/2 tsp Salt
1 dash white Pepper
-----ORANGE GLAZE-----
2 TBS Cornstarch
1 cup Orange juice
1/4 cup Butter
1/3 cup Sliced almonds
1/4 cup Dry white wine
1/4 cup Apple jelly
1/4 cup Lemon juice
1/4 tsp Liquid hot pepper sauce
1/8 tsp Salt
1 tsp Grated orange rind
2/3 cup 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.

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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