Title: Orange Glazed Sole
Categories: Fish
Yield: 4 Servings

2	lb	Pacific Sole fillets
2	tb	Butter; melted
2	tb	Orange juice
1/2	ts	Salt
1	ds	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	ts	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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