Orange Glazed Sole

Course : Fish
Serves: 4
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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 / Directions:

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.

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