*  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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