| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 2 | lb | Pacific Sole fillets |
| 2 | tb | Butter; melted |
| 2 | tb | Orange juice |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 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 | ts | Grated orange rind |
| 2/3 | c | Mandarin orange sections canned, drained |
INSTRUCTIONS
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 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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