Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pacific sole fillets
   2      tablespoons   butter -- melted
   2      tablespoons   orange juice
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
                        -----orange glaze-----
   2      tablespoons   cornstarch
   1      cup           orange juice
     1/4  cup           butter
     1/3  cup           sliced almonds
     1/4  cup           dry white wine
     1/4  cup           apple jelly
     1/4  cup           lemon juice
     1/4  teaspoon      liquid hot pepper sauce
     1/8  teaspoon      salt
   1      teaspoon      grated orange rind
     2/3  cup           mandarin orange sections -- canned, drained

Preparation:

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 sauté 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.