Recipe - Orange Glazed Sole

2 pound Pacific Sole fillets
2 tablespoon Butter; melted
2 tablespoon Orange juice
One half teaspoon Salt
1 ds Pepper

ORANGE GLAZE
2 tablespoon Cornstarch
1 cup Orange juice
One fourth cup Butter
1/3 cup Sliced almonds
One fourth cup Dry white wine
One fourth cup Apple jelly
One fourth cup Lemon juice
One fourth teaspoon Liquid hot pepper sauce
1/8 teaspoon Salt
1 teaspoon Grated orange rind
2/3 cup Mandarin orange sections
canned, drained

Rinse fillets with cold water; pat dry with paper towels. If necessary, cut
large fillets into servingsize portions. Spray broiler pan with nonstick
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 24 minutes, or until fillets flake easily
when tested with a fork. Transfer to warm serving platter. Serve with
remaining heated Orange Glaze. Makes 46 servings.

ORANGE GLAZE:

Combine cornstarch with One fourth 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.