Orange glazed sole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pacific Sole fillets |
| 2 | tablespoons | Butter; melted |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Orange juice |
| ¼ | cup | Butter |
| ⅓ | cup | Sliced almonds |
| ¼ | cup | Dry white wine |
| ¼ | cup | Apple jelly |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ¼ | cup | Lemon juice |
| ¼ | teaspoon | Liquid hot pepper sauce |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Grated orange rind |
| ⅔ | cup | Mandarin orange sections canned, drained |
Directions
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 ¼ 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.