Orange Glazed Sole

Recipe Ingredients

2 lbs	908g / 32oz	Pacific sole fillets
2 tablespoons	30ml	Butter - melted
2 tablespoons	30ml	Orange juice
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Orange Glaze
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Orange juice
1/4 cup	49g / 1.7oz	Butter
1/3 cup	30g / 1.1oz	Sliced almonds
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Apple jelly
1/4 cup	59ml	Lemon juice
1/4 teaspoon	1.3ml	Liquid hot pepper sauce
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Grated orange rind
2/3 cup	157ml	Mandarin orange sections - canned, drained

Recipe Instructions

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.

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.

Source:
Rums of Puerto Rico

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