Cooking Recipe Orange Glazed Sole
Recipe Ingredients
ORANGE GLAZE
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. Makes 4-6 servings.
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.