Recipe: Orange Glazed Sole

ORANGE GLAZED SOLE

FOR THE ORANGE GLAZE:
2 tbsp cornstarch
1 cup plus 2 tbsp orange juice, divided use
1/4 cup plus 2 tbsp butter, divided use
1/3 cup sliced almonds
1/4 cup dry white wine
1/4 cup apple jelly
1/4 cup lemon juice
1/4 tsp liquid hot pepper sauce
1/8 tsp salt
1 tsp grated orange rind
2/3 cup canned mandarin orange sections, drained
FOR THE SOLE:
2 lb pacific sole fillets
1/2 tsp salt
1 dash pepper

TO MAKE THE ORANGE GLAZE:
Combine cornstarch with 1/4 cup orange juice; set aside.

In medium saucepan, over medium heat, melt 1/4 cup butter. Add almonds and saute until slightly browned.

Add 3/4 cup 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.

Spray broiler pan with non-stick vegetable spray.

TO PREPARE THE SOLE:
Rinse fillets with cold water; pat dry with paper towels. If necessary, cut large fillets into serving-size portions. Place fillets in a single layer on broiler pan.

Melt the remaining 2 tbsp butter and combine with the remaining 2 tbsp orange juice; brush over fillets. Sprinkle with 1/2 tsp salt and dash 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
Source: West Coast Fisheries Development Foundation