*  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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